Chorizo, corn and black bean salad

Chorizo, corn and black bean salad

Ingredients (4 servings)

2 cups corn kernels

400g can black beans or red kidney beans, rinsed, drained

1 avocado, peeled, chopped

200g cherry tomatoes, halved

1 small red onion, sliced

1 teaspoon ground cumin

Grated zest and juice of 2 limes

1 tablespoon red wine vinegar

ΒΌ cup (60ml) olive oil

2 tablespoons chopped coriander

2 cups sliced chorizo sausages


Place corn in a bowl with beans, avocado, tomato and onion. Set aside.

In a small bowl, combine cumin, lime zest and juice, vinegar and oil. Season, then toss the salad with the dressing.

Heat a lightly oiled chargrill pan or non-stick fry pan over high heat. Grill the chorizo slices for 1-2 minutes each side until crisp and cooked through. Drain on paper towel.

Toss the chorizo and coriander with the salad, then serve

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