Mexican Salad

Mexican Salad
  • Prep: 20
  • Cook: 10 mins
  • Serves: 5

Ingredients

  • 250g punnet cherry tomatoes
  • 1 medium capsicum
  • 400 g can black beans, drained
  • 1 small red onion
  • 1 medium avocado
  • 1/2 bunch coriander leaves
  • 3 tbs lime juice
  • 3 tbs oil
  • 400 g can reduced-salt corn kernels, drained
  • 3 wholemeal or wholegrain wraps

Method

  1. Pre-heat an oven to 180°C. Place wraps on a baking paper lined oven tray. Bake for 10-15 minutes or until crisp.
  2. Simply combine all the ingredients in a large bowl and serve with shards of crisp wraps.

2 serves of vegies in each serve of this recipe.

Nutrition information

per serving per 100g
Energy 1449.3 kJ 532.8 kJ
Protein 9.6 g 3.5 g
Fat, total 16.6 g 6 g
— saturated 2.3 g 0.8 g
Carbohydrate 34.1 g 12.3 g
— sugars 9.6 g 3.5 g
Fibre 10.5 g 3.8 g
Sodium 409.1 mg 147.8 mg

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.