Mixed beans, chickpeas and avocado salad

Serves: 4

Time: 20 minutes

Level: Easy

INGREDIENTS:

Salad:
1 Koo can (410g) whole kernel corn in brine, drained
1 Koo can (410g) red kidney beans in brine, drained
1 Koo can (400g) chickpeas in brine, drained
1 Koo can (410g) butter beans in brine, drained
1 red pepper, diced
1 avocado, diced
1 red onion, diced
1 packet mixed salad greens (lettuce, cucumber)

Dressing:
60ml (4 tbsp) olive oil
15ml (1 tbsp) sugar
salt and freshly ground black pepper, to taste
30ml (2 tbsp) lemon juice
5ml (1 tsp) crushed garlic
30ml (2 tbsp) red wine vinegar

METHOD:

1. In a large bowl, mix the beans, chickpeas, whole kernel corn, diced red pepper and red onion together.
2. Layer salad greens and avocado on a serving platter and spoon the bean mixture over the top.
3. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, sugar, garlic, salt and freshly ground black pepper.
4. Drizzle dressing over salad, refrigerate until needed.

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