I love this Mexican inspired salas because it’s just burst with flavour, it’s suer simple, quick and it last well in the fridge for few days, making it a great option for packed lunches too. I like it quiet spicy so I added 1 fresh chilli and some chilli flakes, but if you want it too hot leave them out. The 

Serves 3 people 

Ingredients:

1 can of black beans – drained and rinsed 

1 can of black eye beans – drained and rinsed 

1 can of sweet corn – drained and rinsed 

Around 150gr of cherry tomatoes – cut in quarters 

1/2 red onion – peeled and finely chopped 

1-2 ripe avocados 

1 red chilli – finely chopped (optional)

A generous handful of coriander – roughly chopped 

The juice of 2 limes 

1 tbsp of apple cider vinegar 

1 tbsp of extra virgin olive oil 

A sprinkle of chilli flakes (optional)

Salt & pepper to taste

In a large bowl mix together all the beans and sweet corn. Add in the tomatoes, chopped coriander, onion, chilli (if using), lime juice, olive oil, vinegar, salt and pepper. Mix everything together and adjust with salt. Serve with some sliced avocado and sprinkle of chilli flakes (if using).

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