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🥗 Fresh Kidney Bean and Corn Salad with Avocado

285 kcal · 30 min · 4 servings

Ingredients

• Kidney beans 255 g
• Corn from the can 285 g
• Cherry tomatoes 250 g
• Spring onions 1 bunch
• Avocado 2 pcs
• Cilantro, fresh 20 g
• Organic limes 1 pc
• Olive oil 3 tbsp
• Salt pinch
• Pepper, black ground pinch
• Sugar pinch

Instructions

1. 1. Place the kidney beans and corn into a sieve.
2. 2. Let the beans and corn drain well.
3. 3. Wash the tomatoes thoroughly under running water.
4. 4. Cut the washed tomatoes in half.
5. 5. Clean the spring onions and remove the dry roots.
6. 6. Slice the spring onions into fine rings.
7. 7. Cut the avocado lengthwise and remove the pit.
8. 8. Carefully scoop out the avocado flesh with a spoon.
9. 9. Dice the avocado flesh into small cubes.
10. 10. Wash the cilantro thoroughly.
11. 11. Shake the cilantro dry.
12. 12. Remove the thick stems from the cilantro.
13. 13. Wash the lime.
14. 14. Cut the lime in half.
15. 15. Squeeze the juice from the lime.
16. 16. Place all prepared ingredients into a large bowl.
17. 17. Add three teaspoons of lime juice.
18. 18. Add some olive oil.
19. 19. Mix everything well together.
20. 20. Season the salad to taste with salt.
21. 21. Season the salad to taste with pepper.
22. 22. Season the salad to taste with a pinch of sugar.
23. 23. Serve the salad on plates.

Nutrition per serving

• kcal: 285
• Protein: 9 g · Fett/Fat: 17 g · Carbs: 30 g