Mexican dense bean salad

I've been experimenting with new lunches this term, ever since I came across the dense bean salad trend on Tiktok. It seems to be very much a thing, though, realistically, I have been eating lunch this way for many years now; I was fondly remembering when I used to make up huge salad jars for the whole week. But it's nice to see other people sharing recipes because it gives me fresh ideas, particularly for dressings, which I'm not good at.

I've figured out that the best long-lasting salads have robust veggies in them and to date, it's usual for me to add a couple of packets of mange tout, but recently I have been going with a coleslawy base, which adds plenty of bulk but not much flavour. This is good but requires some robust other flavours and also something nice, because shredded cabbage is just so...worthy. 

Thus I broke my own rule this week and added avocado - which qualifies as something nice - to this one, but it held up well in the back of the fridge (we've got a Smeg fridge and it is actually magic, tbf) for the week. Nobody gasp in horror at this revelation, but I take my lunch out of my fridge at home and it sits on my desk at work until around 1pm, sans refrigeration (yes, even with meat/fish in it, don't come for me, I apparently have an iron constitution) - by Thursday, this salad was not coping with that and had a somewhat fizzy flavour, so I put it in the work fridge (double bagged) today and it was still good by the time lunchtime came around. 

• 1 can Mexican beans
• 1 can butter beans
• 1 large can sweetcorn
• 1 bunch coriander (150g, really whack it in there, it's not for you if you don't like coriander)
• 2 peppers, any colour, I like yellow
• 2 avocados
• 300g cabbage
• 2 large carrots
• 3 limes
• 2 tbsp oil, I have cold-pressed avocado oil at the moment because I'm apparently incapable of walking past Holland and Barrett without going in to buy something
• Salt and pepper

Shred the cabbage and carrot. Chop the coriander, except the stalks, and combine with the cabbage and carrot in a bowl. Drain and rinse the canned stuff, add to the bowl. Chop the peppers and avocados and add those too. Salt and pepper to taste. Juice the limes and shake hard in a jar with the oil - mine turned the most wonderful garish chartreuse colour; dress the salad. Shovel into containers. It makes five portions of about 350 cal each and all five of your fruit/veg servings in one meal. I topped mine with Mr Z's Mexican chicken breast.