CORN AND MIXED BEAN SALAD

Prep time 10 mins Cooking time 15 mins Serves 8

INGREDIENTS

¼ cup (60ml) extra virgin olive oil 2 medium (340g) red onions, finely sliced

2 cloves garlic, finely chopped

1 ½ tsp ground cumin

2 medium (400g) red capsicum, roughly diced

4 cobs corn, kernels removed 200g green beans, trimmed and chopped

400g canned black beans, rinsed and drained

2 tbsp lime juice 100g rocket leaves DRESSING

200ml sour cream

1 tbsp finely chopped dill 1 tbsp finely chopped canned chipotle chillies in adobo Lime wedges, to serve

METHOD

Heat the oil in a deep frying pan and add onions. Cook over a medium heat for 2-3 mins or until onions are just softened.

Add garlic and cumin and cook for 1-2 mins stirring, until fragrant; add the diced capsicum and corn. Cook for 3 mins or until corn is tender, then add the beans cook for a further 2 mins, stirring occasionally. Remove from heat and set aside to cool.

Gently fold the canned beans and lime juice through the vegetables then transfer to a serving platter lined with the rocket leaves.

To make dressing, combine all the ingredients in a small bowl. Serve the salad with the dressing.