1 avocado, peeled and stone removed (duh!), cut up small
about 8-10 cherry tomatoes, halved
1/2 a white onion, finely chopped
1 ear sweetcorn
1 tin red kidney beans
about a tbsp coriander leaves, chopped fine
extra virgin olive oil
mild green jalapeno sauce
Empty the tin of beans into a strainer, let drain, and then run cold water all over them til the slimy juice stuff is thoroughly washed off. Peel the corn, then slice the kernels off the cob. Fry the kernels in a dry pan over a medium heat for 5-10 mins, stirring regularly, until some of them start to show signs of browning. Mix beans and corn in a serving bowl with all the other vegies. Make a 1:1 mix of the lemon juice and olive oil, then add jalapeno sauce until the mixture is opaque. Dress the salad, serve.
Serves: 1 as a meal, 3 as a side
Difficulty: it's a SALAD ffs!
Date-impressing quotient: not too shabby, serve it alongside some tacos or mole or something
Cost: cheap as dirt in season, the avocado and cherry tomatoes can be a bit steep out of season though!