Black bean, avocado, corn and taco salad with cajun salmon
Photo by Tamara West
I use Ceres Organics black beans. You can also use ¾ cup dried black turtle beans — just soak in cold water overnight, then cook in fresh boiling water for 20-30 minutes until tender.
- Heat olive oil in a medium sized frying pan and saute onion, garlic, cumin and oregano until onion is soft (about 4-5 minutes). Add beans and chilli and toss to coat.
- Cut corn kernels off the cob using a sharp knife. Toss bean mixture with corn kernels, tomatoes, avocado, coriander, lemon juice and a good lug of extra virgin olive oil. Season to taste with salt and pepper.
- To cook the salmon, sprinkle cajun seasoning over flesh side of salmon. Heat a drizzle of olive oil in a large fry-pan on medium heat and cook salmon, skin-side-down for 3 minutes, then flip over and cook flesh-side-down for 2 minutes or until medium rare.
- Just before serving, scatter corn chips/tacos over salad. Serve salmon and salad in the middle of the table for everyone to help themselves.