The Americans has their classic Cobb salad, Us Brits have the Waldof salad and the Mexicans have the Black Bean & Corn salad.
I know the summer is a distance memory of sunny days, beers in the garden and BBQ’s but salads aren’t just for the summer. If you move away from limp leaves, cucumber & tomatoes salads can be enjoyed 365 days a year and one of my favourite salads to eat is the Mexican Black Bean & Corn Salad.
This super quick and easy salad takes almost no time at all to make and can eaten on its own, with chicken or as a side dish with a Mexican meal.
2 Tins black beans
2 Large red Onion
2 Corn on the cob
2 Red Pepper
1 Red Chilli
3 Lime – Juiced & zested
20ml Olive oil
2 Garlic cloves – Chopped
Open the tin of black beans and rinse. Place in to a large mixing bowl. Peel and dice the red onion and place in the large bowl with the black beans. Dice your red pepper& red chilli and add to the bowl. Remove the corn by running your knife down the corn on the cob. Chop your coriander and add with the other ingredients. In a separate bowl make your dressing add the oil, lime juice, lime zest, salt, pepper & chopped garlic. Pour your dressing over the salad and store in the fridge until needed. Just before you serve halve your avocado, peel and dice and add to your salad.