mexican bowl

Mexican Salad Bowl

Serves 4


Cook sweetcorn by boiling or microwaving until tender, allow to cool and cut kernels from the cob. Drain and rinse kidney beans, chop the cherry tomatoes in half, cube the avocado and dice the onion.

Assemble your salad by layering rice, baby spinach, kidney beans, sweetcorn, cherry tomatoes, avocado, onion and jalapeños. Top with a dollop of sour cream, salsa and coriander.