|250ml (1 cup) precooked / 1 x 410g can kidney beans |
1 x 410g can whole kernel corn
1 red pepper, seeded and sliced
|Combine in a salad bowl|
|Juice of 1 orange|
30ml (2 Tbs) balsamic vinegar
30ml (2 Tbs) olive oil
salt and black pepper (to taste)
|Pour the orange juice, balsamic vinegar and olive oil over the salad, and season to taste.
Allow to stand in the fridge for about 1 hour for the flavours to develop.
|1 Avocado, thinly sliced|
15ml (1 Tbs) lemon juice
|Just before serving, top with the thinly sliced avocado and lemon juice, and some fresh coriander for a twist.|