Mexican salad
Ingredients
1 400g can corn kernels, drained & rinsed
1 400g can no added salt black beans, drained & rinsed
1 250g punnet cherry tomatoes, halved
1 avocado peeled, stone removed & diced
1 small red onion, peeled & diced
1 red capsicum, deseeded & 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
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.