Mango and avocado salsa with beans

This is a great dish to have with seafood, or even by itself. So many wonderful flavours and colours.

SERVES6
TIME TO MAKE15- 30 mins
MEAL TYPEBrunch
TIME TO MAKE15- 30 mins
MEAL TYPEBrunch

Method

  1. Mix all ingredients together. 
  2. Cover and refrigerate until ready to serve.

Tips

  • Keep covered in the refrigerator for up to 3 days. 
  • Use two fresh corn cobbs if available. 
  • Cook and cut kernels from the cobb. Use other fresh herbs if coriander is unavailable.
     
  • 1x 420g can 
    kidney beans, drained and rinsed
  • mango, peeled, seeded and diced
  • avocado, peeled, seeded and diced
  • tomatoes, diced
  • ½ cup
    chopped fresh coriander (optional)
  • 2 cloves
    garlic, crushed (optional)
  • 1 tbsp
    lemon or lime juice
  • 1/4 cup
    chopped red onion
  • chilli, seeded and sliced (optional)
  • 1 can 
    whole corn kernels, drained and rinsed
Per serve
  • Energy
    791kJ
  • Total Fat
    8.6g
  • Saturated Fat
    1.3g
  • Total Carbohydrate
    25.8g
  • Sugars
    11.8g
  • Dietary Fibre
    7.6g
  • Protein
    6.1g
  • Sodium
    12mg