Sweetcorn, Black Bean & Avocado Salad
ingredients
3 small red chillies
Few sprigs of mint
1 lemon
40ml rapeseed oil
1 tin sweetcorn (approx. 160g)
1 tin black beans (approx. 400g)
1 jar of roasted peppers (approx. 465g), drained
1 punnet mustard cress
2 red onions
1/4 bunch of coriander
1 avocado
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal).
method
1. Roast the chillies in a hot oven until they begin to blacken.
2. In a blender blitz together the chillies, oil, mint and lemon juice.
3. Drain and rinse the black beans and sweetcorn. Slice the roasted peppers into strips. Trim the mustard cress. Peel and finely slice the onions into rings. Pick the coriander leaves. Peel and dice the avocado.
4. Place all the ingredients in a suitable size bowl and mix with the dressing.
5. Serve on its own or with a protein of your choice.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.