Black bean, avocado, corn and taco salad with cajun salmon

Tamara West

I use Ceres Organics black beans. You can also use ¾ cup dried black turtle beans — just soak in cold water overnight, then cook in fresh boiling water for 20-30 minutes until tender.

Ingredients

2 Tbsp	Olive oil
1	Onion, brown, diced
3 cloves	Garlic, minced
1 tsp	Ground cumin, heaped
½ tsp	Dried oregano
400 g	Canned black beans (Main)
½ tsp	Chilli flakes, or ground dried chilli
2	Corn cobs, husks removed and cooked in boiling water for 6 minutes
4	Vine ripened tomatoes, small, diced
2	Avocados, firm and ripe, diced
¾ cup	Coriander, chopped
1	Lemon, juiced
1 splash	Extra virgin olive oil
1 handful	Corn chips, or crushed crispy taco shells

Cajun Salmon

4 fillets	Salmon, 150g each (Main)
2 tsp	Cajun seasoning
1 Tbsp	Olive oil

Directions

1. Heat olive oil in a medium sized frying pan and saute onion, garlic, cumin and oregano until onion is soft (about 4-5 minutes). Add beans and chilli and toss to coat.
2. Cut corn kernels off the cob using a sharp knife. Toss bean mixture with corn kernels, tomatoes, avocado, coriander, lemon juice and a good lug of extra virgin olive oil. Season to taste with salt and pepper.
3. To cook the salmon, sprinkle cajun seasoning over flesh side of salmon. Heat a drizzle of olive oil in a large fry-pan on medium heat and cook salmon, skin-side-down for 3 minutes, then flip over and cook flesh-side-down for 2 minutes or until medium rare.
4. Just before serving, scatter corn chips/tacos over salad. Serve salmon and salad in the middle of the table for everyone to help themselves.