Black bean salad with corn, avocado and lime vinaigrette
This perky Mexican salad is a refreshing summertime lunch but can be made throughout the year with either fresh or tinned corn
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
2 tins black beans, rinsed and drained or 450g black beans, soaked overnight and cooked
175-225g cooked fresh corn or corn niblets
2 red peppers, diced
2 garlic cloves, crushed or grated
2 tbsp shallots, finely chopped
2 tsp salt
1/4 tsp cayenne pepper
125g fresh coriander, chopped, plus more for garnish
2 ripe but firm avocados, diced
For the dressing:
9 tbsp extra virgin olive oil
1 tsp lime zest
6 tbsp fresh lime juice
2 tbsp sugar
To serve:
tortilla chips
Method
To cook the black beans, soak the beans in plenty of cold water overnight. Next day cover with fresh water, bring to the boil and simmer for 30 minutes approx. or until just cooked. Cook more than you need and freeze the remainder for another time.
To cook the sweetcorn, bring a large saucepan of water to the boil, add salt. Peel the ears of corn, trim both ends, drop into the water. Cover the saucepan and bring back to the boil, cook for just 3 minutes.
Put the black beans, sweet corn, red pepper, garlic and shallots into a bowl. Sprinkle the salt and cayenne and chopped coriander evenly over the surface. Toss gently to combine.
Mix the extra virgin olive oil with the lime zest and juice. Add the sugar and whisk to emulsify. Pour over the salad and toss. Taste and correct the seasoning and add a little more sugar if necessary to balance the lime.
Just before serving, add the avocado dice. Mix gently, being careful not to mash the avocados. Garnish with some more roughly-chopped coriander. Just before serving, fold some tortilla chips gently through the salad or serve as a side. Serve at room temperature.
