Kidney bean and corn salad with avocado

1. Pour the kidney beans and corn into a colander and drain. Wash tomatoes and halve. Wash the spring onions, remove the root ends and cut into fine rings.

Halve the avocado, remove the core and scoop out the flesh using a spoon. Remove the peel and dice.

Wash the coriander, shake dry and remove the coarse stems.

Wash the lime, halve it and squeeze out the juice.

2. Mix everything in a bowl with the lime juice and olive oil.

Season with pepper and serve on a plate with multigrain bread.

Bon appetit!