Ingredients:
1 cup cherry tomatoes, cut into halves
Iceberg lettuce, sliced
1 cup kidney beans
1 cup sweet corn
1 onion, thinly sliced
1 avocado, sliced
Coriander for garnish
1 tortilla bread
Dressing:
3 tbsp olive oil
1 tbsp vinegar
Juice of 1 lemon
1 tbsp Dijon mustard
Salt and pepper
Method:
Cut tortilla bread into strips and fry it or bake it in a preheated oven at 200 °C for 7-10 minutes
Mix all veggies together in a big bowl
In a jar, put all dressing ingredients and shake well.
Add the dressing to the veggies bowl before serving.
