This particular salad I like it loads because it is pretty refreshing and the coconut gives it that little exotic twist.
For the salad:: 2 cans kidney beans (red) 1 can sweet corn (organic) 1 handful coconut (fresh, diced) 2 cans tuna (in brine) 2 avocados 1 1/2 peppers (red) 1/2 peppers (green) 2 stalks celery 1 onion (red) 1 knob coconut (fresh, grated) for garnishing salt to taste pepper to taste chili (red) to taste optional For the dressing:: 2 tbsp balsamic vinegar 1 clove garlic (finely grated) optional 1 tbsp olive oil 1/2 tbsp mustard 1/2 lemon or lime juice (optional)
1. Dice all diceable ingredients, coconut, red and green pepper, celery, red onion and place in a larger bowl. 2. Open the tuna cans, beans and corn. 3. Drain and wash the beans and add to the diced ...