Mexican Bean Salad

This salad has a beautiful fresh and zesty flavor and is one of my favourite salads to take for lunch at work.

Serves 2
 Ingredients

• 1 tin of blackbeans (drained and rinsed)
• 3 cobs of corn
• 2 limes, juiced
• 1 orange, juiced
• 2 spring onions, finely chopped
• 1 green chilli, finely chopped
• 1/4 cup coconut oil, melted
• Salt and pepper
• 100g dry roasted almonds roughly chopped
• 400g cherry tomatoes, cut in half
• 1 avocado, peeled and chopped into chunks
• Handful of coriander, chopped
• Handful of mint, chopped

Method

• Heat fry pan on medium heat with a tsp of coconut oil
• Cut corn kernals off the cobs and add to the pan
• Cook into slightly golden (approx. 2 mins)
• To make the dressing, combine lime, orange juice, garlic and chilli, the rest of the coconut oil and salt and pepper
• In a bowl add the beans, spring onions, almonds, tomatoes, avocado, herbs and cooked corn kernels.
• Stir through dressing and serve