Ingredients
- 1 small iceberg lettuce, trimmed, cut into 5cm wedges
- Lime halves, to serve
GUACAMOLE
- 2 ripe avocados, chopped
- 2 tblsps lime juice
- ¼ cup finely chopped fresh coriander
- ½ small red onion, finely chopped
- Salt and pepper, to taste
BLACK BEAN SALSA
- 425g can black beans, rinsed, drained
- 250g punnet small cherry tomatoes, halved
- 2 corn cobs, husks and kernels removed
- 2 long green chillies, deseeded, finely chopped
- 2 tblsps 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 the remaining ingredients.
2. To make salsa, combine all ingredients in a large bowl. Season, to taste.
3. Just before serving, arrange iceberg wedges on a serving platter. Spoon over the guacamole and salsa. Squeeze over lime juice.