Author Type: Chef
Serves 4
Ingredients –
130g can corn kernels, drained
2 tablespoons mild bottled tomato salsa
300g can red kidney beans, rinsed
2 tablespoons chopped fresh coriander
8 large iceberg lettuce leaves, washed
1 small red onion, finely chopped
2 tablespoons reduced fat natural yoghurt
1 green capsicum, chopped
2 vine-ripened tomatoes, chopped
100g toasted corn chips
1 large avocado, chopped
Method –
Put the corn, kidney beans, red onion, capsicum, tomatoes and avocado in a bowl and mix to combine. Fold through the salsa and coriander. Spoon the salad into the lettuce leaves. Top each lettuce cup with a dollop of yoghurt and a sprinkling of lightly crushed corn chips.
From the Heart Foundation's Deliciously Healthy cookbook. Visit www.heartfoundation.org.au. All proceeds from cookbook sales go to support life-saving research, education and prevention programs.