Name: White bean, corn and avocado salad
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 400 gram can cannellini beans, rinsed, drained; 310 gram can corn kernels, rinsed, drained; 2 trimmed celery stalks (200g), sliced; 100 gram roasted capsicums, chopped; 1 avocado (250g), chopped; 2 tablespoon chopped fresh chives; 1 tablespoon olive oil; 1 tablespoon lemon juice; 1 tablespoon red wine vinegar

Ingredients

400 gram can cannellini beans, rinsed, drained

310 gram can corn kernels, rinsed, drained

2 trimmed celery stalks (200g), sliced

100 gram roasted capsicums, chopped

1 avocado (250g), chopped

2 tablespoon chopped fresh chives

1 tablespoon olive oil

1 tablespoon lemon juice

1 tablespoon red wine vinegar

Method

1.Make chive dressing. Place ingredients in screw-top jar; shake well.

2.Place beans, corn, celery, capsicum and avocado in large bowl with dressing; toss gently to combine.

Without the chives, this recipe can be prepared a day ahead. Add chives and toss through the salad just before serving.
Note

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Ingredients

Method

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