This delicious vegan, gluten-free, egg-free, nut-free and soy-free Mexican lunch or snack salad is made of fresh avocados, sweet corn, black beans tomatoes and scallions – a healthy lactose free treat!
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 15 mins – easy
🍽 4 servings – 579 kcal per serving
|
Serving
363g |
Fat
12g |
Sat. fat
2g |
Sodium
678mg |
|
Carbs
95g |
Fibers
22g |
Sugars
11g |
Proteins
28g |
INGREDIENTS
- 1 tsp black pepper
- 1 tsp salt
- 3 tbsp red wine vinegar
- 2 tsp hot sauce
- 1 tbsp garlic
- 1½ tbsp olive oil
- 1 avocado
- 15 oz sweet corn
- 15 oz black beans
- 3 tomatoes
- 1 cup scallions
- ½ cup cilantro
TOOLS
- 1 spoon
- 1 mortar
- 1 knife
- 1 colander
- 1 whisk
- 1 mixing spoon
- 1 bowl
STEPS
Peel the garlic.
Crush the peeled garlic with a mortar.
Cut the avocado in half and remove the pit.
Peel the avocado halves with a spoon.
Cut the peeled avocado halves into cubes.
Rinse and drain the sweet corn and black beans in a colander.
Chop the tomatoes, scallions, and cilantro.
Whisk together the red wine vinegar, olive oil, spicy sauce, and crushed garlic in a bowl for 2 minutes. Then add the avocado cubes, drained sweet corn, drained black beans, diced tomatoes, onions, and cilantro. Mix in the salt and black pepper with a mixing spoon until completely combined.
It’s ready to be served !
