My family eat more beans and less meat these days. I often make bean salads and this is one of my favourites. I tried some different beans for this salad and I think Black Beans work best. When combined with colourful vegetables, the black colour of beans is quite striking. This salad is also nice with flat bread or plain corn chips.

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Makes

4 to 6 Servings

Ingredients

Black Beans 200g Tin (or cook dried black beans in slightly salted water)
Frozen Corn Kernels 1 cup
Red & Green Capsicum 1/2 to 1 each
Avocado 1
Tomato 1
Red Onion 1/2
Coriander 1/2 bunch
Lime or Lemon Juice 2 to 3 tablespoons
Olive Oil 2 to 3 tablespoons
Garlic 1 clove *grated or finely cut
Chilli 1/2 to 1 *finely cut
Salt & Pepper

Method

1. Cut Capsicums, Tomato, Red Onion, Coriander into about same size as Corn and Black Beans. Roughly cut Avocado.
2. Combine all ingredients in a large mixing bowl. Season with good Salt & Pepper.