Warm Mexican Salad Bowl

Time: 20mins Serves: 2 Level: Easy

Ingredients

For the salsa;

- 6 Cherry Tomatoes

- 1/4 Red Onion

- 1/2 Tsp Green Chili, finely chopped

- 1/2 Tsp Fresh Coriander, chopped (Optional)

- Salt/Pepper to taste

For the salad;

- 1 Small Red Pepper

- 1 Avocado

- 200g Kale leaves, stems removed

- 1/6 Small Red Cabbage

- 1/2 Garlic Clove

- 225g Kidney beans, drained and rinsed

- 200g Tinned Sweetcorn, drained

- Tbsp. Oil

Method

1. To make salsa; Add chopped tomatoes, finely diced red onion, chilli and coriander to a bowl and season with salt and pepper (to taste).

2. Chop the red pepper, avacado, kale leaves and red cabbage and set aside.

3. Heat oil on a pan and add garlic. Warm the kale, cabbage and beans in the pan for 2-3mins or until kale and cabbage are soft. Divide onto serving plates.

4. Add prepared vegetables, sweetcorn and salsa to each plate and enjoy.

Optional: Serve with rice or tortilla chips!