Black bean, avocado, corn and taco salad with cajun salmon
( SERVES 4 )
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.
|2 Tbsp||Olive oil|
|1||Onion, brown, diced|
|3 cloves||Garlic, minced|
|1 tsp||Ground cumin, heaped|
|½ tsp||Dried oregano|
|400 g||Canned black beans|
|½ tsp||Chilli flakes, or ground dried chilli|
|2||Corn cobs, husks removed and cooked in boiling water for 6 minutes|
|2||Avocados, firm and ripe, diced|
|¾ cup||Coriander, chopped|
|1 handful||Corn chips, or crushed crispy taco shells|
- 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.