Illalangi Avocado and Bean Salsa

Ingredients: 

• 1 tin Australian Edgell corn(420gms) 
• 1 tin Australian Edgell four bean mix or chickpeas (420gms) 
• 1 large Avocado, diced 
• 120mL of Illalangi Extra Virgin Olive Oil 
• 1/2 punnet of cherry tomatoes, cut into quarters 
• 80mL of fresh squeezed lime juice 
• 1 small red onion, diced 
• 1 small cucumber, diced 
• Fresh coriander and basil, finely chopped 
• Fresh finely sliced chilli or a good splash of Tabasco sauce.

Method:

1. Drain beans and corn. Add remainder of ingredients.

2. Season with lime juice, extra virgin olive oil, herbs and chilli.

3. Mix well, and season with a little Murray River Salt and Mountain pepper.