This vibrant and fresh salad works brilliantly as part of a barbecue or summer dinner. It combines classic Mexican ingredients, such as avocado and sweetcorn, with mixed beans and crunchy toasted tortilla chips.
- Drain the beans and sweetcorn together and rinse. Pat dry with kitchen paper and tip them into a large bowl with the tomatoes, red onion, spring onion, avocados and lime. Mix well and add a small pinch of salt and pepper.
- Mix in most of the tortilla chips and cheese. Serve in a large serving bowl topped with the remaining tortilla chips and cheese.
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