Mexican Salad

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


  • 1 x 400g can corn kernels, drained and rinsed
  • 400g black beans, drained and rinsed
  • 250g punnet cherry tomatoes, halved
  • 1 avocado peeled, stone removed and diced
  • 1 small red onion, peeled and diced
  • 1 red capsicum, deseeded and 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


  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.

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.