Name: Mexican black bean salad
Prep time: 4 min
Cook time: 6 min
Total time: 10 min
Yield: 1
Ingredients: 200g corn cob; 2 large corn tortillas; 36.40 gm olive oil; 50g jalapeno chillies in brine, drained (1 1/2 tbsp brine reserved); 100g sour cream; 425g can black (turtle) beans, rinsed, drained; 2 truss tomatoes, seeds removed, sliced; 1/2 bunch coriander, leaves picked; 1 small red onion, halved, thinly sliced; 1 avocado, sliced; 250.00 ml shredded cos lettuce; Lime wedges, to serve

Mexican black bean salad

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Prep Time:
4 minutes

Cook Time:
6 minutes

Total Time:
10 minutes

Quick and flavorful Mexican black bean salad ready in 10 minutes!

Ingredients:

200g corn cob
2 large corn tortillas
50g jalapeno chillies in brine, drained (1 1/2 tbsp brine reserved)
100g sour cream
425g can black (turtle) beans, rinsed, drained
2 truss tomatoes, seeds removed, sliced
1/2 bunch coriander, leaves picked
1 avocado, sliced
250.00 ml shredded cos lettuce
Lime wedges, to serve

Instructions:

Preheat the oven grill to high, then boil the kettle. Place corn in a heatproof bowl, pour over boiling water, and let sit for 3-4 minutes. Rinse and drain before using.
Roll tortillas tightly, slice into 5mm strips, separate, place on baking tray, drizzle with oil. Grill until golden, then cool.
Mix together the jalapeno brine and sour cream, then season. Combine the corn and other ingredients (excluding lime) in a separate bowl. Drizzle with the seasoned sour cream mixture, top with a tortilla, and serve with lime wedges.

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