Quick Mexican Bean Salad
Ingredients
- 1 can black beans
- 1 can black-eyed peas
- 1 can sweet corn
- 150 grams cherry tomatoes
- 1/2 red onion
- 1-2 ripe avocados
- 1 red chili (optional)
- A handful of coriander
- Juice of 2 limes
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra virgin olive oil
- Chili flakes (optional)
- Salt and pepper to taste
Preparation
In a large bowl, mix all the beans and sweet corn.
Add the tomatoes, coriander, onion, chili (if using), lime juice, olive oil, vinegar, salt, and pepper.
Mix everything and adjust seasoning with salt.
Serve with sliced avocado and a sprinkle of chili flakes (if using).
Notes
This salad is bursting with flavor, simple, quick, and lasts well in the fridge for meal prep.
