Ingredients
1 small iceberg lettuce, trimmed, cut into 5cm wedges
lime halves, to serve
Guacamole
2 ripe avocados, chopped
2 tbsp lime juice
¼ cup finely chopped fresh coriander
½ small red onion, finely chopped
Salt and pepper, to taste
Black bean salsa
425 g canned black beans, rinsed and drained
250 g punnet small cherry tomatoes, halved
2 corn cobs, husks and kernels removed
2 fresh long green chillies, deseeded, finely chopped
2 tbsp lime juice
½ cup chopped fresh coriander
Method
- To make guacamole, use a fork to mash avocados with juice in a small bowl until smooth. Stir in remaining ingredients.
- To make salsa, combine all ingredients in a large bowl. Season.
- Just before serving, arrange iceberg wedges on a serving platter. Spoon over guacamole and salsa. Squeeze over lime.
