Mexican Black Bean Salad – A Spicy, Simple and Healthy Recipe

Deviating from the theme of my last few posts which have been somewhat morbid, here’s a recipe to make you feel warm and happy. It’s from the best food magazine in Australia, Delicious. and now affectionately known in my family as the salad we force my Mum to make for any gathering because it gets wolfed down every time. It’s a little on the spicy side.

You will need:

  • 1 cup (200g) fresh corn kernels, or frozen corn kernels
  • 2 large corn tortillas
  • 2 tablespoons olive oil
  • 50g jalapeno chillies in brine, drained,
  • 1 1/2 tablespoons 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
  • 1 cup shredded cos lettuce
  • Lime wedges, to serve

View the full recipe here.

Photo: Mark Roper

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