Black bean, avocado & sweetcorn salad

Oct 24

This fresh salad is great as a side dish to a bbq, Mexican feast, or alone as a main course. I use my own Habanero chilli oil to give some heat, if you don’t have any chilli oil, instead add a fresh diced chilli or some chilli flakes.

Recipe Details

Serves: 2 (or 1 large side dish)
Prep Time: 10 mins
Cook Time: 5 mins
Ready In: 15 mins
Difficulty: Easy

Ingredients

255g Tin black beans, drained and rinsed
255g Sweetcorn (from 2 cobs or 1 tin)
2 Avocados, diced
1 Red pepper, diced
75g Red onion, finely chopped (roughly 1 small onion)
- - Topping - -
1 handful Fresh chives or coriander, chopped
1 Fresh red chilli, finely sliced (optional)
- - Salad Dressing / Sauce - -
1 Lime, juiced
1 tbsp Habanero chilli oil (or chilli flakes to taste)
1 pinch Salt
1 pinch Ground black pepper

Method

Drain and rinse the black beans, and place them into a large salad bowl.

If you use corn on the cob, slice the corn kernels off the cob and add in with the black beans, or drain and tip in the tinned corn.

Peel, pit and cut the avocado into small cubes, and add to the bowl. Remove the pips of the pepper and slice them into small squares. Peel and slice the onion into small squares.

Mix the ingredients together in the bowl. Add salt, pepper, and lime juice, with a glug of Habanero olive oil (or the fresh chilli/chilli flakes). Chop and add the fresh herbs. It’s ready to serve, enjoy!