Mexican Salad

Ingredients:

4 light flour tortillas

Olive oil cooking spray

1 corn cob, husk and silk removed

420g can red kidney beans, drained, rinsed

1 medium avocado, roughly chopped

1 tablespoon sweet chilli sauce

2 tablespoons lemon juice

2 teaspoons olive oil

1 medium tomato, chopped

1/2 small white onion, finely chopped

1 tablespoon chopped fresh coriander leaves

Steps:

Preheat oven to 180°C/160°C fan-forced. Lightly spray 4 holes of a 3/4 cup-capacity texas muffin pan. Gently push 1 tortilla into each prepared muffin hole. Lightly spray with oil. Bake for 8 minutes or until golden. Remove from oven. Cool in pan.

Heat a chargrill pan over high heat. Cook corn, turning, for 10 minutes or until cooked through. Cut kernels from cob.

Place corn kernels, beans and avocado in a bowl. Combine sweet chilli sauce, lemon juice and oil in a jug. Add to corn mixture. Toss to combine.

Combine tomato, onion and coriander in a bowl. Transfer tortilla cups to plates. Divide corn mixture between cups. Serve with tomato mixture.