This salad has all the colours of the rainbow for maximum nutrients and taste. It’s also a great one to pack for work or school — just be sure to pack the corn chips in a separate container so they don’t get soggy.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 tomatoes, diced
- 1 red capsicum, diced
- 1 green capsicum, diced
- 1 cup kidney beans, rinsed
- 2 corn cobs, kernels sliced off
- 1 red onion, diced
- ½ cup coriander leaves
- Juice 1 lime
- 3 tbsp cold-pressed olive oil
- Salt & pepper
- 2 avocados, diced
- 1 tsp chilli sauce
- 4 cups blue corn tortilla chips
Method
- Place tomato, capsicum, kidney beans, corn, onion and coriander leaves in large bowl and mix to combine. Add half the lime juice and olive oil and season with salt and pepper. Spoon into serving bowls or large platter.
- Mash avocado with remaining lime juice and chilli sauce. Season with salt and pepper. To serve, dollop avocado on top of salad and arrange blue corn tortilla chips around edges.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
