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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Charred Corn, Black Bean + Avocado Salad
We LOVE smaller beans in salads. When everything is chopped into a similar size, everything gets evenly coated in the dressing, everything ends up in one forkful, meaning every mouthful is SUPER satisfying. This salad does just the trick. Scoop up with tortilla chips, or even sprinkle them over the top for a cruncher topper.
Ingredients
2 corn on the cobs
1 tbsp olive oil
2 spring onions, finely chopped
1 banana shallot, finely diced
1 large avocado, chopped into bite size chunks
15g fresh coriander, roughly chopped
1 tbsp jalapenos, roughly chopped
1 x 570g jar Queen Black Beans, drained + rinsed
Dressing2 tbsp Greek yogurt
1 tsp smoked paprika
The juice of 1 lime
1 tbsp olive oil
To ServeTortilla chips
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Directions
Rub the corn with olive oil and a pinch of salt and add to a griddle pan over a medium-high heat and cook for about 10 minutes, turning evenly, until golden and slightly charred.
Meanwhile, add all of the dressing to a large mixing bowl with a good pinch of salt and cracked black pepper (we’ll use this to form the salad) and mix well to combine.
Using a knife, slice the corn off the cob onto a chopping board, then scrape it into the bowl, followed by the spring onions, avocado, coriander, jalapenos and black beans. Toss everything well to coat.
Tip the salad onto a serving plate and serve immediately, scooped with tortilla chips.
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