Salad with beans and corn
This bean and corn salad is perfect when you are hungry but too tired to cook. There is no boiling or frying and very little chopping — ideal after a busy day.
Adjust servings in the full version
Next time I will add croutons to this salad. It seems to me that they would be very appropriate here.
In a separate container, mix lime (lemon) juice, olive oil, salt and pepper. Squeeze the garlic through a press and add to the dressing. Mix thoroughly again.
Peel the avocado and cut into small pieces.
Chop onions, peppers and tomatoes into small pieces.
Place the beans and corn in a sieve to allow all the liquid to escape.
Mix all vegetables in a large salad bowl and pour over salad dressing.
Finely chop the cilantro and green onions and sprinkle on the salad. That's it, you can serve.