Corn and capsicum salsa

Ingredients (6 servings):

• 420g can five-bean mix, rinsed, drained
• 420g can corn kernels, drained
• 1 red capsicum (bell pepper), seeded, cut into 5mm pieces
• 1 green capsicum (bell pepper), seeded, cut into 5mm pieces
• 1 celery stick, trimmed, cut into 5mm pieces
• ¼ small red onion, finely chopped
• 2 tablespoons fresh lime juice
• 2 tablespoons extra virgin olive oil
• ½ bunch fresh coriander, stems and leaves chopped
• 2 avocados, flesh coarsely chopped

Method:

1. Combine beans, corn, combined capsicum (bell pepper), celery, onion, lime juice, oil and three-quarters of the coriander. Season with salt and pepper.
2. Top with avocado and remaining coriander.