Chilli Salad with Avocado and Red Beans

For the dressing, mix the Greek yogurt with lime juice, brown sugar, granulated garlic, granulated onion, sweet paprika, and a portion of the chili powder (approx. 5 g). Mix well and refrigerate until serving. The remaining chili can be used to season the vegetables.

Drain and rinse the red beans and corn. Cut the cherry tomatoes in half, the bell peppers (red and yellow) and avocado into cubes, and the romaine lettuce into thin strips. Finely chop the fresh coriander.

Place the romaine lettuce strips at the bottom of a large bowl. Drizzle with some of the prepared dressing and sprinkle with a little coriander.