mexican salad

Serves: 4

Ingredients:
200 g cherry/rosa tomatoes - halved
1 yellow bell pepper – seeded, diced into roughly 2x2cm cubes
1 tin black beans - well rinsed and drained(1 x 410 g tin)
1/2 cup small diced red onion
1 can of corn kernels(1 x 410 g tin)
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper (if desired)
2 avocados – ripe, peeled and medium diced
fresh chilli – thinly sliced (if desired)
1/4 cup fresh coriander

Method:
prepare and cut tomatoes, yellow pepper, onion and avocado.
whisk the lemon juice, olive oil, salt, black pepper, garlic, and cayenne pepper together   in a large bowl.
add the tomatoes, yellow pepper, black beans, corn and red onion to the dressing in the large bowl. mix the vegetables well.
when serving, fold the avocados, chilli and coriander into the salad.