Mexican Salad | Recipe Cloud App

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Mexican chilli powder
• 1/4 teaspoon caster sugar
• 2 cups shredded iceberg lettuce
• 250g mini roma tomatoes, quartered
• 400g can kidney beans, drained, rinsed
• 125g can corn kernels, drained, rinsed
• 2 green onions, thinly sliced
• 1 small avocado, peeled, chopped
• 150g salt-reduced corn chips