Mexican Salad

• Prep: 20
• Cook: 10 mins
• Serves: 5

Ingredients

• 250 g punnet cherry tomatoes
• 1 medium capsicum
• 400 g can black beans, drained
• 1 small red onion
• 1 medium avocado
• 1/2 bunch coriander leaves
• 3 tbs lime juice
• 3 tbs oil
• 400 g can reduced-salt corn kernels, drained
• 3 wholemeal or wholegrain wraps

Method

1. Pre-heat an oven to 180°C. Place wraps on a baking paper lined oven tray. Bake for 10-15 minutes or until crisp.
2. 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.

Nutrition information

	per serving	per 100g
Energy	1449.3 kJ	532.8 kJ
Protein	9.6 g	3.5 g
Fat, total	16.6 g	6 g
— saturated	2.3 g	0.8 g
Carbohydrate	34.1 g	12.3 g
— sugars	9.6 g	3.5 g
Fibre	10.5 g	3.8 g
Sodium	409.1 mg	147.8 mg