Oaxacan bean salad

Ready in 15 minutes Serves 4-6

2 Tbsp extra-virgin olive oil

½ tsp smoked paprika

Zest of 1 lime, finely grated

3 corn cobs, kernels cut off the cob, or

2¼ cups canned or frozen corn

½ tsp salt

Freshly ground black pepper

2 x 400g cans black beans, rinsed and drained

2 heads little gem lettuce, base trimmed, leaves separated, rinsed and dried

250g cherry tomatoes, halved

1 large just-ripe avocado, destoned, peeled, and diced

½ red onion, finely diced

1 lime, halved

2 Tbsp coriander leaves, to garnish

CORIANDER CHILLI DRESSING

2 Tbsp lime juice

2 Tbsp of olive oil

½ cup chopped coriander

½-1 green chilli, deseeded and finely

chopped

1 pinch of flaky salt

Heat the olive oil in a heavy-based frying pan over medium heat. Add the paprika and lime zest and sizzle for a few seconds until aromatic. Add the corn and cook, stirring occasionally, until the corn starts to pop and is lightly caramelised (about 5 minutes). Remove the pan from the heat, season with salt and pepper, and stir though the beans. Set aside to cool.

You can prepare the salad up to this point until you are ready to serve. (The corn mixture will keep in a sealed container in the fridge for three days.)

Make the dressing by blitzing all the ingredients together with a hand wand blender or in a food processor. It is best made just before serving so that the colour stays fresh.

To arrange the salad, place the lettuce in a large serving bowl. Spoon over the corn mixture, then layer with the tomatoes, avocado and onion. Spoon over the coriander chilli dressing and finish with a squeeze of lime and a scattering of

coriander leaves.

NOTE: Canned black beans make fast work of this tasty salad.