Black bean, avocado & sweetcorn salad

This fresh salad is great as a side dish to a bbq, Mexican feast, or alone as a main course. I use my own Habanero chilli oil to give some heat, if you don’t have any chilli oil, instead add a fresh diced chilli or some chilli flakes.

Serves: Side dish or 2 servings / Ready in: 15 mins / Difficulty: 2/5 / Storing: Store in a sealed container in the fridge up to 4 days.

Ingredients

• 255g tin black beans

• 2x corn on the cob / or 255g tinned sweet corn

• 2 avocados

• 1 red pepper

• 1 small red onion

• small bunch of fresh chives or coriander

• 1 lime juice

• Habanero chilli oil / fresh red chilli or chilli flakes (Here’s how to make your own Habanero chilli oil)

Method

Drain and rinse the black beans, and place them into a large salad bowl.

If you use corn on the cob, slice the corn kernels off the cob and add in with the black beans, or drain and tip in the tinned corn.

Peel, pit and cut the avocado into small cubes, and add to the bowl. Remove the pips of the pepper and slice them into small squares. Peel and slice the onion into small squares.

Mix the ingredients together in the bowl. Add salt, pepper, and lime juice, with a glug of Habanero olive oil (or the fresh chilli/chilli flakes). Chop and add the fresh herbs. It’s ready to serve, enjoy!

Nutritional information, per serving (using recipe as 2 servings)
kcal: 496
Fat: 7.6g
Saturates: 0.8g
Carbs: 59.7g
Sugars: 15.5g
Fibre: 17.2g
Protein: 15.2g