Mexican Bean Salad with Feta

Dinner, Lunch

Prep 5 mins Makes Serves 1 Source 28bysamwood.com

Ingredients

125g tin kidney beans, drained & rinsed
125g tin corn kernels, drained & rinsed
6 cherry tomatoes
1/4 avocado, diced
1/2 cucumber (around 200g), cut into chunks
20g baby spinach leaves
1/4 cup fresh coriander, roughly chopped
20g feta
Dressing
1 tsp sweet chilli sauce
1 tbs lemon juice

Directions

Combine dressing ingredients and set aside.

Combine remaining ingredients (except feta) in a bowl. Toss with dressing, then crumble over feta. Season with salt and pepper to serve.

Nutrition

Energy 1486.57 kJ

Calories 355.04 cal

Protein 13.96g

Fibre 12.77g

Fat 14.83g

Sat. Fat 5.13g

Carbs 33.78g

Sugar