This salad of in season corn, black beans and tomato goes well with chargrilled steak or lamb cutlets. It’s ideal for a quick and easy meal with friends.
3 cobs of corn
400g can black beans, drained and rinsed
2 large Roma tomatoes
1 large firm ripe avocado, peeled and diced
1 small red onion, thinly sliced
1 bunch coriander
1 lime, halved, to serve
1 long red chilli, sliced, to serve
¼ cup extra virgin olive oil
2 tbsp lemon or lime juice
½ tsp dried chilli flakes
salt and pepper
1. Put cobs of corn into a saucepan and cover with water. Place over a high heat and bring to the boil. Reduce heat and simmer for 5 minutes or until tender. Drain and rinse under cold water. Remove kernels from corn and place into a large bowl with beans.
2. Cut tomatoes in half lengthways and remove pulp. Discard pulp and dice tomatoes. Add to corn with avocado and onion. Add coriander leaves to salad, reserving ¼ cup of leaves.
Finely chop reserved leaves and put into a jug. Add oil, juice, chilli, salt and pepper. Whisk until combined. Add to salad and toss until combined.
3. Serve in lettuce cups with a halved lime and some sliced chilli on the side.