Ingredients:
200 g corn kernels from the cob (cooked or from a jar/can)
200 g kidney beans (canned)
1 small bunch of arugula
1 onion
2 avocados (300 g)
Juice of 1 lemon
3 tablespoons olive oil
3 tablespoons vinegar
Salt
black pepper
Preparation:
Drain the corn and beans in a colander, then place in a bowl. Wash the rocket, shake dry, tear into small pieces, add to the bowl and mix in. Peel the onion, chop finely and add it. Peel and halve the avocados, remove the stone, cut into small pieces and add to the other ingredients; Drizzle with lemon juice immediately to keep them as fresh as possible.
Mix the oil, vinegar, salt and pepper with a fork to form a creamy sauce and pour over the salad. Mix gently and serve. The corn and bean salad with avocado is ready.
Enjoy your meal!