You are going to love my famous Mexican Summer Salad and I'm so excited to share it with you! It is a favourite in our house, especially in these warmer months. It's so simple and you can eat this on it's own or serve it as a side. It is bursting with colour and fresh flavour and is a favourite that the whole family will love.
Happy cooking <3
2 cobs fresh corn, husk removed (you can substitute for a tin of corn if you are time poor)
410g tin red kidney beans
1 small bunch coriander
2 small fresh chillies
zest and juice of 1 lime
salt and pepper
Char grill the corn over a medium heat until the corn is cooked. Allow to cool slightly. Using a sharp knife, cut the corn kernels from the cob and set aside. Alternatively you can use a tin of corn if you are short on time.
Drain the red kidney beans into a bowl. Chop the avocado and mango into even chunks and place in the bowl. Tip - You can easily remove the mango by slicing the cheeks and using a spoon to scoop out the mango chunks. Finely chop the fresh coriander and chilli and add to the bowl along with with the juice and lime zest. Season with salt and pepper to taste. Stir all the ingredients well. This salad can be eaten the next day as the flavours develop even more.