- 2 Avocados from Mexico cut in half and pitted
- Olive oil
- Fleur de sel
- 1 cup of black beans
- 1 cup of corn
- ½ cup of coriander, minced
- Zest and juice of 1 lime
- 4 slices of your favourite bread
- Mix the black beans, corn, coriander and lime together to make a salsa, set aside.
- Using a spoon, scoop out the avocados’ flesh and spread on bread slices.
- Garnish with a dash of olive oil and spoonful of salsa. Top with a pinch of fleur de sel.