Soaking the beans in a hot dressing helps them to absorb the flavours quickly and gives a pleasing depth to the salad. This serves 6 as a side salad.
|3 cups||Corn kernels (Main)|
|2 Tbsp||Olive oil|
|1||Red pepper, finely diced|
|2||Garlic cloves, crushed|
|1 tsp||Ground cumin|
|½ tsp||Chilli flakes, or cayenne pepper|
|1 can||Black beans, 400g, rinsed and drained (Main)|
|2||Spring onions, finely sliced|
|1||Avocado, cut into chunks|
|1||Lime, juice only, or ½ a lemon|
AdvertisementAdvertise with NZME.
- Place corn in a frypan with olive oil, red pepper, garlic, cumin and chilli flakes and cook over a low heat until red pepper is softened (about 5-7 minutes).
- Remove from heat and add black beans, spring onions, avocado and lemon juice. Season with salt and pepper. Toss together gently before serving.