Lunch

Mexican black bean salad

Name: Mexican black bean salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 cup (200g) fresh corn kernels, or frozen corn kernels; 2 large corn tortillas; 2 tablespoons olive oil; 50g jalapeno chillies in brine, drained,; 1 1/2 tablespoons brine reserved; 100g sour cream; 425g can black (turtle) beans, rinsed, drained; 2 truss tomatoes, seeds removed, sliced; 1/2 bunch coriander, leaves picked; 1 small red onion, halved, thinly sliced; 1 avocado, sliced; 1 cup shredded cos lettuce; Lime wedges, to serve

2 servings

servings

5 minutes

active time

15 minutes

total time

Start Cooking

Ingredients

1 cup (200g) fresh corn kernels, or frozen corn kernels

2 large corn tortillas

2 tablespoons olive oil

50g jalapeno chillies in brine, drained,

1 1/2 tablespoons brine reserved

100g sour cream

425g can black (turtle) beans, rinsed, drained

2 truss tomatoes, seeds removed, sliced

1/2 bunch coriander, leaves picked

1 small red onion, halved, thinly sliced

1 avocado, sliced

1 cup shredded cos lettuce

Lime wedges, to serve

Directions

Preheat the oven grill to high. Boil the kettle. Place corn in a heatproof bowl and pour over boiling water. Set aside for 3-4 minutes. Rinse and drain.

Tightly roll up the tortillas and slice into 5mm strips. Toss to separate, then place on a baking tray and drizzle with oil. Grill for 3-4 minutes until golden. Cool.

Combine jalapeno brine and sour cream in a bowl. Season. Combine corn and remaining ingredients, except lime, in a bowl. Drizzle with sour cream mixture, top with tortilla and serve with lime wedges.