Zesty Mexican Black Bean Salad

Method

1. 1Drain and rinse the canned black beans and sweet corn thoroughly in a colander under cold water.
2. 2Finely dice the bell pepper and red onion. Peel, pit, and chop the avocados into bite-sized cubes.
3. 3In a large mixing bowl, whisk together the freshly squeezed lime juice, olive oil, salt, and chili flakes.
4. 4Add the rinsed black beans, corn, chopped bell pepper, red onion, and chopped coriander to the bowl, tossing well to distribute the dressing.
5. 5Gently fold in the diced avocado just before serving to keep the pieces intact.