Corn and Black Bean Salsa 🌽
Servings Prep Time
4-6people 20minutes
Cook Time
0
Servings Prep Time
4-6people 20minutes
Cook Time
0
Ingredients
Instructions
For the Black Beans
  1. Firstly, if you are using dried black beans, in a small pot, cover them with cold water, bring to the boil and simmer gently for approximately 45 minutes or until quite soft.  Drain and rinse  with cold water (refrigerate until required). When using any dried bean, the recipe books will tell you to soak your beans overnight.  But the only advantage to soaking is to reduce the cooking time.  You can make life even easier by using canned, drained black beans.
For the Corn
  1. Strip the husk from the corn cobs and brush them with a little olive oil. Place them on the grill of a hot barbecue or grill plate on the stove top and rotate each cob until lightly charred.  This will  take roughly 10 minutes.The corn will taste much nicer if only lightly cooked and is fine if the kernels come off in clumps. Once again you can replace fresh corn with canned if you wish.
To Assemble the Salad
  1. When the corn is cool enough to handle, run a sharp knife down the sides of each cob and place the kernels in a medium sized mixing bowl. Allow the corn to cool completely. Add the avocado which has been peeled and diced into random chunks, black beans, diced onion and coriander. Add the juice of half to a whole lime (depending on how juicy your lime is), chilli (you can reduce the amount of chilli you use or omit it altogether), salt and cracked pepper to taste. Mix well to combine and serve.
Recipe Notes