MEXICAN CORN, QUINOA & AVOCADO SALAD

Serves 4

Ingredients:

• 1.5 cups quinoa (any colour is fine)

• 400g canned kidney or black beans, rinsed & drained

• 200g cherry tomatoes, halved or quartered

• 400g canned corn, drained

• 1/2 red onion, very finely chopped

• 1 large avocado, diced

Dressing:

• 1 tablespoons extra virgin olive oil

• 1/2 lime, juiced squeezed

• 1-2 teaspoons honey

• Handful coriander leaves, finely chopped

• Cracked black pepper and sea salt

Method:

1. Cook the quinoa according to package instructions. Once cooked, let it cool down to room temperature.

2. In a large mixing bowl, combine the quinoa, rinsed beans, cherry tomatoes, canned corn, and finely chopped red onion.

3. In a separate small bowl, whisk together the extra virgin olive oil, lime juice, honey, and chopped coriander leaves until well combined. Season with cracked black pepper and sea salt to taste. Drizzle the dressing over the salad. And gently toss through.

4. Add the diced avocado to the salad and gently toss everything together until well combined.