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Home > Recipes > Corn and black bean salad

Corn and black bean salad
( SERVES 6 )

Annabel Langbein

Publication: Canvas

Canvas

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Corn and black bean salad

Photo by Annabel Langbein media

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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.

Ingredients

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

Directions

  1. 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).
  2. Remove from heat and add black beans, spring onions, avocado and lemon juice. Season with salt and pepper. Toss together gently before serving.

More of Annabel's salad recipes

  • Thai watermelon salad
  • Broccoli salad with Vietnamese dressing
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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