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
¼ 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