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Mexican salad

Serves: 5
Preparation time: 20 minutes
Cooking time: 10 minutes

Ingredients

1 400g can corn kernels, drained & rinsed
1 400g can black beans, drained & rinsed
1 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

Method

Pre-heat an oven to 180°C. Place wraps on a baking paper lined oven tray. Bake for 10-15 minutes or until crisp.

Simply combine all the ingredients in a large bowl and serve with shards of crisp wraps.

2 serves of vegies in each serve of this recipe.