Blackbean + Sweetcorn Salad
By Teresa Cutter
What's great about it
What I love about this salad is that it basically makes a complete meal on it's own, so perfect if you have any vegetarians in the family. I also love the fact that this salad holds well and can be made into healthy nachos just by heating up with some crushed tomato and a little cumin - which is what I normally do with any leftovers the next day. It takes about 5 minutes to make if you don't have to cook the beans and the lush fiesta flavours just bounce off the taste buds.
250 g (8 3/4 oz/ 2 cups) black beans, cooked and drained (see notes)
180 g ( 6 1/4 oz / 1 cup) sweet corn kernels (approx 2 whole corn cobs) raw or lightly steamed are both great.
160 g ( 6 oz / 1 cup) sun-ripened tomato, roughly chopped or cherry tomato, halved
1 bunch coriander, chopped
4 spring onions, sliced
1 avocado, chopped
juice from 2 limes
1 clove garlic, smashed
1 small red onion
Good grind of black pepper
hint of chopped chilli – optional
Combine black beans, sweet corn, tomato, coriander, spring onion, lime juice, garlic, red onion, black pepper and a hint of chilli if using into a large bowl.
Mix well and combine the flavours.
Spoon into a bowl and top with chopped avocado.
Serve and enjoy.
Notes and Inspiration
To cook black beans, soak 1 cup of dried black beans in plenty of water overnight. Drain well then place into a pot with plenty of water. Simmer for 1 hour or until tender. Drain and enjoy… alternatively you can buy tinned organic black beans from most good quality grocers. Use 2 x 420 g tin of drained and rinsed black beans for this recipe.