Corn and capsicum salsa

Corn and capsicum salsa

Ingredients (6 servings)

420g can five-bean mix, rinsed, drained

420g can corn kernels, drained

1 red capsicum (bell pepper), seeded, cut into 5mm pieces

1 green capsicum (bell pepper), seeded, cut into 5mm pieces

1 celery stick, trimmed, cut into 5mm pieces

¼ small red onion, finely chopped

2 tablespoons fresh lime juice

2 tablespoons extra virgin olive oil

½ bunch fresh coriander, stems and leaves chopped

2 avocados, flesh coarsely chopped

Method

Combine beans, corn, combined capsicum (bell pepper), celery, onion, lime juice, oil and three-quarters of the coriander. Season with salt and pepper.

Top with avocado and remaining coriander.

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