Step 1

In two jars divide the lime juice, olive oil, honey and seasoning. Mix to combine.

Step 2

Add the corn kernels (so the corn will pickle slightly).

Step 3

Top with the black beans, capsicum, cabbage and cheese.

Step 4

Make the avocado chipotle yoghurt by blending the ingredients together until smooth and creamy. Place on top of the cheese then finish with the lettuce and coriander.

Step 5

Store in the fridge until ready to serve.

Step 6

Shake the jar well so the dressing and avocado chipotle yoghurt coat all the salad well.

Step 7

Can be made the night before as long as you follow the order of ingredients above.

Step 8

Store airtight in the fridge for up to 3 days.