Mexican Salad
- Dairy free
- Egg free
- Nut free
- Vegetarian
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
- Pre-heat an oven to 180°C. Place wraps on a baking paper lined oven tray. Bake for 10-15 minutes or until crisp.
- 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.
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 |
| Sodium | 409.1 mg | 147.8 mg |
| Fibre | 10.5 g | 3.8 g |