Mexican Salad Recipe | Healthy Made Tasty
This colourful Mexican salad recipe will make a great sandwich alternative for lunch with more than 2 serves of veg in each serve!
Ingredients
- 400g can corn kernels
- drained & rinsed
- 400g can no-added-salt black beans
- 250g punnet cherry tomatoes
- halved
- 1 avocado peeled
- stone removed & diced
- 1 small red onion
- peeled & diced
- 1 red capsicum
- deseeded & diced
- 2 limes
- juiced
- ½ bunch coriander
- finely sliced
- 3 tbsp of sunflower oil
- Tabasco to taste (optional)
- 3 wholemeal wraps
- Freshly cracked pepper to taste
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