Name: Mexican Bean Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 2 corn on the cob; 1/2 a large red onion (chopped finely); 1 red bell pepper (chopped); 1 yellow bell pepper (chopped); 1 small green jalapeño pepper (finely chopped); 1 14oz can black beans (400g UK can) (drained and rinsed in cold water); 1 14oz can black-eyed beans (400g UK can) (drained and rinsed in cold water); 1 14 oz can red kidney beans (400g UK can) (drained and rinsed in cold water); 2 ripe avocados (skin and stone removed then chopped); 1 small handful cilantro/coriander (chopped); 1/4 cup extra virgin olive oil (50ml); 1 lime (juiced); 1/4 tsp smoked paprika; 1 tbs red wine vinegar; 1/4 tsp sea salt; 1/4 tsp cracked black pepper; 1 heaped tsp cumin; 1 large clove garlic (minced); 1/2 lemon (juiced)