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