Corn & Black Bean Salad Bowl

Fresh & delicious.

TIP: A hot chilli dressing really makes this salad explode with flavour, however, if you only like a little bit of heat use the long red chilli in your dressing. Also, you can use dried black beans for this recipe, they just need to soak overnight prior to making the dish.

Cook time: 20 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 small cob of corn or 1/2 large (approx. 1/3 cup kernels)

1/3 cup of canned black beans, rinsed & drained

1 long green shallot/scallion, finely sliced

6 small grape or cherry tomatoes, halved

1 - 2 tablespoons of coriander leaves

2 cups of green salad leaves

1 small cucumber, peeled into ribbons

1/2 avocado, sliced

1/2 long red chilli, sliced into strips (optional)

Dressing

2 tablespoons of fresh lime juice

1 teaspoon of extra virgin olive oil

1/2 teaspoon of raw honey or coconut sugar

1 small clove of garlic, grated or minced

1/2 bird's eye chilli, finely sliced (or for lower heat use the long red chilli)

Pinch of sea salt

Method

Cook the corn by boiling, pan frying the kernels or even cook in the microwave if preferred. Set aside to cool a little.

Combine all the dressing ingredients together into a small bowl & continue to stir occasionally until ready to use.

Place the corn, black beans, shallot, tomatoes & coriander into a small bowl. Gently mix in ½ the dressing.

Place the salad leaves, cucumber & avocado into a serving bowl & spoon over the remainder of the dressing.

Top with the corn & black bean mix. Plus, the extra chilli strips if using them.

Calories: 440
Protein: 13.9
Carbs: 32.1
Fibre: 18.5
Fat: 23.3

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