This Black bean and corn salad with avocado is easy to make and loaded with flavor. The perfect side salad to any meal, can also be served as a dip with tortilla chips for a great and healthy appetiser.
- 2 corn on the cob (or 1 cup frozen corn)
- 1 (14oz /400g) black beans, drained and rinsed
- ½ red onion, chopped
- 1 red bell pepper, chopped
- 1 large avocado, diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, deseeded and finely chopped
- ½ cup cotija cheese, or crumbled feta cheese
- 4 tablespoon olive oil
- 1 lime, juiced
- 1 tablespoon maple syrup
- 1 garlic clove minced
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
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If using fresh corn, remove the husk and brush the corn with olive oil. Grill on medium heat for about 15 minutes until the corn is slightly charred and tender. Let the corn cool for about 10 minutes, then cut the kernels of the cobs.
If using frozen corn, heat 1 tablespoon of oil in a frying pan and sauté the corn for a few minutes until lightly charred.
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In a small bowl, stir together the ingredients for the dressing and set aside.
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To a mixing bowl, add the corn, black beans, chopped red pepper, chopped avocado ,cilantro, crumbled feta cheese and jalapeño.
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Pour over the dressing and gently stir everything together, carful not to break the black beans and the avocado. Taste and add more salt and pepper if desired.