Black bean salad

  • Preparation Time10 mins
  • Cooking Time6 mins
  • Serves4
  • DifficultyEasy

For the dressing

1 small clove garlic
Pinch salt, plus 2 teaspoons
3 tbsp lime juice
2 tsp salt
1/4 tsp chilli powder
4 tbsp extra virgin olive oil

For the bean salad

90g diced pineapples
100g fresh corn kernels (from about 2 ears)

For the salad

65ml extra-virgin olive oil
1/4 tsp chilli powder
2 ears of fresh corn, kernels
1 orange capsicum, diced
1/2 small red onion, finely chopped
1 tbsp extra virgin olive oil
1 (450g) tinned black beans, drained and rinsed
Salt and freshly ground black pepper
175g cherry tomatoes, halved
1 small avocado, halved, seeded and diced
25g chopped fresh coriander, leaves and stems
1) Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.

2) Whisk the garlic paste, lime juice, salt and chilli powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

3) For the salad, cook the corn, capsicum, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper.

4) Remove from the heat and gently fold in the tomatoes, avocado, and coriander. Serve.

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