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Chorizo, corn and black bean salad with tortillas
Chorizo, corn and black bean salad with tortillas
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Effortless and whimsical recipe perfect for a relaxed weeknight meal.
Ingredients:
  • 2 corn cobs
  • 400g can black turtle beans (see note) or red kidney beans, rinsed, drained
  • 1 avocado, peeled, chopped
  • 200g cherry tomatoes, halved
  • 1 small red onion, sliced
  • 2.50 gm ground cumin
  • Zest and juice of 2 limes
  • 20.00 ml sherry vinegar (see note) or red wine vinegar
  • 60ml olive oil
  • 40.00 ml chopped coriander
  • 4 chorizo sausages, sliced on an angle
  • 4 flour tortillas
  • Sour cream, to serve
Instructions:
  • Boil corn in salted water for 10 minutes until tender. Drain and cool briefly. Cut off kernels and combine with beans, avocado, tomato, and onion in a bowl. Set aside.
  • Combine the earthy cumin, zesty lime zest and juice, tangy vinegar, and rich oil in a small bowl. Season to perfection and dress the salad with this vibrant mixture.
  • Preheat a lightly oiled chargrill pan or non-stick frypan over high heat. Cook the chorizo slices for 1-2 minutes per side until crispy and fully cooked. Place on paper towel to drain.
  • Heat the tortillas per package directions.
  • Combine the chorizo and coriander with the salad, then top with sour cream and serve alongside warmed tortillas.

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