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Recipe - Black Bean and Corn Salad

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
This salad recipe is more than just a side dish.  It has everything in it, and I am more than happily sit down to a large bowl of this for lunch.

 
Ingredients

Serves 4-6

Dressing

• 3 Tbsp olive oil
• 1 Tbsp. lime juice (1 lime)
• 1/4 to 1/2 Tsp. sriracha sauce
• 1 Tbsp. sweet chili sauce
• Salt to taste

Salad

• 1 head of cos lettuce, roughly chopped
• 400g can black beans, drained and rinsed.
• 400g can corn kernels, drained or equivalent of fresh corn kernels, blanched.
• 3 tomatoes, seeded and chopped.
• 100g grated cheese.
• 1/2 cup chopped coriander.
• 1/4 cup pumpkin seeds.
• 100g corn chips, lightly crushed.

 
Method

• Combine the dressing ingredients in a jar and vigorously shake.
• Place the salad ingredients into a large serving bowl (corn chips and pumpkin seeds just before serving) and toss through the dressing.
• Serve

About the Recipe

• This recipe is suitable for vegetarians and if you leave out the cheese of substitute a vegan friendly cheese alternative, is suitable for vegans.
• This salad can be made largely in advance.  Just add the corn chips, pumpkin seeds and dressing just before serving.
• Add other bits and pieces to this recipe as you like.  Eg: avocado, red or spring onions, red or green capsicum, celery.
• Adjust the amount of sriracha depending on how hot you like it.

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