Mexican-style salad recipe recipe
 Inspired by the ingredients of Mexico this colourful vegan salad is quick to put together and really packs a punch. Each serving* provides 355 kcal, 8.9g protein, 24.2g carbohydrate (of which 9.9g sugars), 22.3g fat (of which 4.5g saturates), 11g fibre and 0.3g salt. *Based on 4 servings. 1 small red onion (approx. 60g/2¼oz), quartered then thinly sliced2 limes, juice and zest400–450g tin sweetcorn, drained and lightly rinsed400g tin black beans, drained and lightly rinsed2 large ripe avocadoes, peeled, stone removed and cut into 2cm/¾in cubes100g/3½oz cherry tomatoes, quartered1–3 tbsp finely chopped green chilli2 tsp heaped ground cumin 30g/1oz fresh coriander, stalks and leaves finely chopped2 tbsp rapeseed or olive oil 1 Little Gem lettuce, washed, dried and leaves separatedsalt and pepper 1 small red onion (approx. 60g/2¼oz), quartered then thinly sliced 2 limes, juice and zest 400–450g tin sweetcorn, drained and lightly rinsed 400g tin black beans, drained and lightly rinsed 2 large ripe avocadoes, peeled, stone removed and cut into 2cm/¾in cubes 100g/3½oz cherry tomatoes, quartered 1–3 tbsp finely chopped green chilli 2 tsp heaped ground cumin 30g/1oz fresh coriander, stalks and leaves finely chopped 2 tbsp rapeseed or olive oil 1 Little Gem lettuce, washed, dried and leaves separated salt and pepper Method Place the red onion in a small bowl and mix in a generous pinch of salt and 1 teaspoon of the lime juice. Leave for 10 minutes, then drain out any liquid through a sieve.In a large bowl add the red onion, sweetcorn, black beans, avocado, cherry tomatoes, 1 tablespoon green chilli, cumin, coriander, oil, lime zest and the rest of the lime juice (you should have at least 2 tablespoons). Season with salt and pepper and mix well. Check the seasoning and add more green chilli if you’d like it spicier.Fan the lettuce leaves in a circle onto your serving plate, pile the sweetcorn mix on top and serve. Place the red onion in a small bowl and mix in a generous pinch of salt and 1 teaspoon of the lime juice. Leave for 10 minutes, then drain out any liquid through a sieve. Place the red onion in a small bowl and mix in a generous pinch of salt and 1 teaspoon of the lime juice. Leave for 10 minutes, then drain out any liquid through a sieve. In a large bowl add the red onion, sweetcorn, black beans, avocado, cherry tomatoes, 1 tablespoon green chilli, cumin, coriander, oil, lime zest and the rest of the lime juice (you should have at least 2 tablespoons). Season with salt and pepper and mix well. Check the seasoning and add more green chilli if you’d like it spicier. In a large bowl add the red onion, sweetcorn, black beans, avocado, cherry tomatoes, 1 tablespoon green chilli, cumin, coriander, oil, lime zest and the rest of the lime juice (you should have at least 2 tablespoons). Season with salt and pepper and mix well. Check the seasoning and add more green chilli if you’d like it spicier. Fan the lettuce leaves in a circle onto your serving plate, pile the sweetcorn mix on top and serve. Fan the lettuce leaves in a circle onto your serving plate, pile the sweetcorn mix on top and serve. Recipe tips If prepping this Mexican-style salad in advance, keep the avocado to one side and add on the day to keep it fresher for longer.