Lunch · Latin American
Corn, Bean and Avocado Salad
A cold, no-cook salad: corn, red kidney beans, avocado and lemon — can be made the day before.
- per serving
- 492 kcal
- Protein
- 16 g
- Total time
- 27 min
- Makes
- 1 serving
- Vegan
- Vegetarian
Instructions
Rinse and drain the 100 g of corn and the 120 g of canned red kidney beans.
Cut the 100 g of tomato and the 70 g of avocado flesh into 1 cm dice, finely chop the 35 g of onion and chop the 8 g of cilantro.
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