Mexican Bean Salad

Serves

4

Prep Time

10 minutes

Cook Time

0 minutes

Ingredients

¼ cup (25g) jalapeño peppers, from jar, finely chopped
1 lime, zest and juice
1 ½ tbsp. maple syrup
1 cup (160g) can sweetcorn, drained
14 oz. (400g) can kidney beans, drained and rinsed
6 radishes, sliced
1 ripe avocado, sliced
salt & pepper

Nutrition

(Per Serving)

Calories

264

Fats

8 g

Protein

11 g

Carbs

41 g

Instructions

  • Place the jalapeño peppers, lime zest, lime juice and maple syrup into a small bowl. Whisk to form a dressing and season to taste with salt and pepper.
  • Place the sweetcorn and kidney beans in a colander and rinse under cold running water. Drain well.
  • Mix the dressing with the sweetcorn, beans and radishes in a bowl. Top with the avocado and serve with additional lime wedges (optional).