Meals and Courses

Corn, Tomato & Black Bean Salad

prep 10 mins cook 10 mins
  • 4 corn cobs, leaves and fibres removed
  • 250 g (8 oz) cherry tomatoes, halved
  • 400 g (13 oz) can black beans, drained and rinsed
  • 1 red onion, finely diced
  • 1 avocado, peeled, stoned and diced
  • small bunch of coriander, roughly chopped
  • juice of 1 lime
  • 2 tablespoons rapeseed oil
  • 2—3 drops Tabasco sauce

Cook the corn cobs in boiling water for 7–10 minutes. Cool briefly under running cold water then scrape off the kernels with a knife. Put the kernels in a large bowl with the tomatoes, black beans, onion and avocado and mix with the coriander.

Make the dressing by mixing together the lime juice, oil and Tabasco.

Drizzle the dressing over the salad, stir carefully to combine and serve immediately.

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