Fresh flavourful and so festive, this Corn Bean Avocado Salad is a summer delight! Creamy avocado, sweet corn & hearty kidney beans together dish out a winner!
Servings: 6persons
Calories:
Author: Natasha Minocha
Ingredients
1.5cupsRed Kidney Beans, cooked
2Corn on the cob, boiled
1largeAvocado, diced
1Red bell pepper, diced
1Green bell pepper, diced
1Jalapeno, diced
1/2cupRed cabbage microgreensOR red cabbage, shredded finely
Dressing:
1/4cupFresh Cilantro/Coriander
1/4cupFresh Basil
2clovesgarlic
4TbspExtra virgin Olive oil
4-5TbspFresh lemon juice
Salt & Pepper to taste
Instructions
Dressing:
Combine all the ingredients in your blender and blend until smooth. Taste and adjust for seasoning.
Salad:
Remove the corn kernels in a large bowl. Add the kidney beans, bell peppers and jalapeno. Pour some of the dressing on the salad. Give it a good stir. Taste and adjust for seasoning.
Add the avocado and the microgreens ( red cabbage) , some more dressing and mix gently. Serve immediately or chill for later. Enjoy!