Place salad ingredients on a large platter, keeping them separate from one another. Serve with warmed refried beans, tortillas and chipotle sauce. Allow guests to help themselves and get stuck in. Use of fingers is obligatory, not to mention half the fun.
Ingredients
| 1 | Corn cob, kernels removed and blanched for 30 seconds (Main) |
| 3 | Spring onions, finely sliced |
| 1 | Red capsicum, seeds removed and finely sliced |
| 1 | Tomato, chopped |
| 1 cup | Coriander, roughly chopped |
| 1 | Long red chilli, fresh, seeds removed and finely sliced |
| ¼ | Red onions, peeled and finely sliced |
| ½ | Telegraph cucumbers, diced |
| 1 | Avocado, ripe, diced |
| 3 | Limes, halved |
Refried red beans
| 50 ml | Olive oil |
| 1 | Onion, small, brown, finely chopped |
| ½ | Carrots, finely chopped |
| ½ stick | Celery, finely chopped |
| 2 cloves | Garlic, crushed |
| 1 tsp | Coriander seeds, ground |
| 2 tsp | Cumin seeds, ground |
| 1 | Long red chilli, fresh, seeds removed and finely sliced |
| 3 tsp | Tomato paste, heaped |
| 400 g | Red kidney beans, 1 can, drained and rinsed (Main) |
| 1 can | Chopped tomatoes, 200g |
| ½ cup | Water |
Fresh tortillas
| 2 cups | Masa corn flour, we used Maseca tortilla flour (Main) |
| 1 ¼ cups | Water |
| ¼ tsp | Salt |