Blue corn tortilla chips with beans, avocado and pickled onions

Blue corn tortilla chips served with black beans, corn, avocado, feta, pickled onion, and guacamole.

• 1 packet of cooked black beans (380 g each)
• 1 pack of corn kernels (each 150 g)
• 2 avocados
• 150 g feta cheese
• 1 packet of blue corn tortilla chips (each 125 g)
• 1 dl pickled red onion
• 1 pot coriander
• 1 pack guacamole style sauce (à 260 g)

Method

1. 1
   Pour the beans into a colander, rinse them in cold water and drain.
2. 2
   Drain the corn.
3. 3
   Split, core and cut the avocados into pieces.
4. 4
   Crumble the feta cheese.
5. 5
   Serve the chips on a platter and top with all the accessories and serve the guacamole sauce as a dip.