Monday, March 18, 2013
Bean, Corn & Avocado Salad
Weeknight dinners don't get much easier or healthier than this! I adapted it from a Women's Weekly recipe, adding rice to make it a meal, rather than a side salad. It's tasty and simple, you'll love it!
Get all your fresh ingredients from Charlie's Fruit Market!
400g cannellini beans OR 5 bean mix, rinsed & drained
2 cobs of corn, grilled, kernels removed OR 400g can corn kernels, rinsed & drained
2 celery stalks, trimmed & chopped
100g chargrilled capsicum, chopped
1 large avocado, chopped
1 cup cooked rice
1 tablespoon lemon juice
1 tablespoon red wine vinegar
Put all ingredients in a bowl and toss to combine.