Black Bean And Corn Salad
Mexican black bean salad is one of those dishes which is perfect for many a summer occasion. Great to accompany a barbecue, part of a buffet, a potluck dish, a side or even as a main. It's healthy, colourful and packed full of flavour.
Servings: 2 people
Calories: 378kcal
Ingredients
- 3 spring onions (scallions)
- 1 corn on the cob
- 400 g tinned black beans (1 can) - rinsed and drained
- 1 large sweet pepper any colour will do (I used orange)
- 8 cherry tomatoes quartered
- 1 pickled jalapeño pepper can use a fresh one instead
- 1 bunch coriander leaves (cilantro) small bunch
- 1 ripe avocado
Dressing
- 1 lime juice and zest
- 2 tbsp extra virgin olive oil
- 2 tsp jalapeño pickle juice (optional)
- 1 clove garlic grated
- ¼ tsp ground cumin
- ¼ tsp sea salt
- good grinding of black pepper
Instructions
- Slice the spring onions and place in a large bowl. Zest the lime and add together with the lime juice. Give the onions a brief stir.3 spring onions (scallions), 1 lime
- Cover the corn cob, if using, in boiling water and add a pinch of salt. Simmer for five minutes or until tender. Allow to cool a little, then using a sharp knife cut the kernels from the cob.1 corn on the cob
- Whilst the corn is cooking, add the remaining dressing ingredients to the bowl.2 tbsp extra virgin olive oil, 2 tsp jalapeño pickle juice, 1 clove garlic, ¼ tsp ground cumin, ¼ tsp sea salt, good grinding of black pepper
- Stir in the black beans so that they're all well coated. Check the beans at this point to see if they're tasty enough. You might want to add some more salt at this point.400 g tinned black beans
- Now prepare the veg. Deseed and core the pepper, then cut into lengths and chop into small pieces. Add to the bowl along with the corn kernels and tomatoes. Finely chop the coriander and jalapeño pepper and add to the bowl.1 large sweet pepper, 8 cherry tomatoes, 1 pickled jalapeño pepper, 1 bunch coriander leaves (cilantro)
- Give everything a good stir, then leave to marinade for at least an hour. Or keep in the fridge overnight.
- Just before serving, cube the avocado into cubes and stir into the salad.1 ripe avocado
- Finish with a few whole coriander leaves if desired.
Notes
Serves two as a main course and four to six as a side.
Add crumbled feta cheese or grated cheddar cheese for an extra boost.
½ tsp of chipotle chilli powder makes a good addition if you like smoky notes.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.
Nutrition
Calories: 378kcal | Carbohydrates: 31g | Protein: 6g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Sodium: 398mg | Potassium: 1000mg | Fiber: 12g | Sugar: 9g | Vitamin A: 2896IU | Vitamin C: 122mg | Calcium: 57mg | Iron: 2mg