MEXICAN NIGHT IN

FOOD AND TASTE

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Mexican Corn and Avocado Bean Salad

1 Using a sharp knife, cut away corn kernels from cobs. Place in a large bowl with beans, tomatoes, coriander, jalapeños and half the juice. Season with salt and pepper. Toss well.

2 Coarsely mash avocados with a fork in a bowl. Stir in remaining juice. Season with salt and pepper.

3 To serve, spread avocado over base of a large serving plate. Top with lettuce, tortilla strips and corn mixture. Serve with lime pieces.

Blackened Chicken Tacos with Mango and Jalapeño Salsa