Corn and Bean Salad with Avocado Cream

Ingredients

• 200 g Cream cheese
• 250 g corn kernels (canned)
• 1 can kidney beans (400 g)
• 1 iceberg lettuce
• 2 red onions
• 500 g tomatoes
• 4 tbsp white wine vinegar
• Salt
• pepper (ground)
• 4 tbsp oil
• 1 ripe Avocado
• 3 tbsp Lime juice
• 1 red chili pepper
• 2 tbsp chopped cilantro
• 300 g tortilla chips

Instructions

1. 1.

   Place corn and beans in a sieve, rinse cold and drain. Wash, trim, dry lettuce and cut into finger-thick strips. Peel onions, halve lengthwise and slice into thin half-rings. Wash, trim tomatoes and slice. Mix vinegar, salt, pepper and whisk oil into the dressing. Combine dressing with prepared salad ingredients and set aside covered.

2. 2.

   For the avocado cream, halve the avocado, remove the pit. Scoop flesh into a bowl, add lime juice, blend, then stir in cream cheese thoroughly.

3. 3.

   Wash chili pepper, cut lengthwise, deseed, remove white membrane and dice finely. Fold chili and cilantro into avocado mixture. Season with salt and pepper.

4. 4.

   Distribute salad onto plates. Using two wet teaspoons, scoop small portions of avocado mixture onto individual tortilla chips and arrange on the salad.

5. 5.

   Serve remaining tortilla chips alongside.