MEXICAN CHOPPED SALAD

• portions: 4

Ingrédients

For the dressing:

80ml cold-pressed rapeseed or olive oil

Juice of 2 limes

1 green chilli, deseeded and very finely

chopped

½ tsp smoked paprika

Salt and black pepper

For the salad:

2 heads Cos lettuce, roughly chopped

200g cherry tomatoes, halved

1 avocado, chopped

1 green pepper, deseeded and chopped

½ a cucumber, sliced

5 scallions, chopped

1 x 198g tin of sweetcorn, rinsed

and drained

1 x 400g tin of mixed beans, rinsed

and drained

Bunch of fresh coriander, chopped

Instructions

1 In a small bowl, whisk together the ingredients for the dressing until well combined. (Alternatively, shake together in a jar with a tight-fitting lid). Season to taste.

2 In a large serving bowl, combine all of the ingredients for the salad. Toss to combine.

3 Drizzle over about half of the dressing and toss to combine. Serve immediately, with the remaining dressing in a jug on the side.