Mexican Bean Salad

[Guest guest]

Mexican Bean Salad

Source: www.edgell.com.au

 

 

420g (15 oz) can Edgell Red Kidney Beans, drained

125g (4 1/2 oz) can Edgell Supersweet Corn, drained

1 small red capsicum (bell pepper), finely diced

2 green onions, finley chopped

1 tomato, cut into wedges

2 tablespoons (8 tsp) mild chilli sauce

1/2 avocado, thinly sliced

lime wedges for serving

 

 

 

1. Place drained Edgell Red Kidney Beans, Edgell Supersweet Corn,

capsicum, spring onion and tomato in a bowl.

 

2. Add chilli sauce and gently toss to combine.

 

 

Serves: 4

 

 

TIP: Serve with pita bread or in a mountain bread wrap. Edgell Large

Red Kidney Beans or Four Bean Mix may be used in this recipe.