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Corn and black bean salad
( SERVES 6 )

Photo by Annabel Langbein media

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Canvas 10/3/2018

Soaking the beans in a hot dressing helps them to absorb the flavours quickly and gives a pleasing depth to the salad. This serves 6 as a side salad.

3 cups	Corn kernels
2 Tbsp	Olive oil
1	Red pepper, finely diced
2	Garlic cloves, crushed
1 tsp	Ground cumin
½ tsp	Chilli flakes, or cayenne pepper
1 can	Black beans, 400g, rinsed and drained
2	Spring onions, finely sliced
1	Avocado, cut into chunks
1	Lime, juice only, or ½ a lemon

Place corn in a frypan with olive oil, red pepper, garlic, cumin and chilli flakes and cook over a low heat until red pepper is softened (about 5-7 minutes).
Remove from heat and add black beans, spring onions, avocado and lemon juice. Season with salt and pepper. Toss together gently before serving.