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Chorizo, corn and black bean salad with tortillas

Name: Chorizo, corn and black bean salad with tortillas
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 2 corn cobs; 400g can black turtle beans (see note) 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 sherry vinegar (see note) or red wine vinegar; 1/4 cup (60ml) olive oil; 2 tablespoons chopped coriander; 4 chorizo sausages, sliced on an angle; 4 flour tortillas; Sour cream, to serve

3 ratings

25m

15m

Chorizo, corn and black bean salad with tortillas

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Simple, casual and creative - this recipe has all the right ingredients for a stress-free midweek dinner.

2 corn cobs
400g can black turtle beans (see note) 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 sherry vinegar (see note) or red wine vinegar
1/4 cup (60ml) olive oil
2 tablespoons chopped coriander
4 chorizo sausages, sliced on an angle
4 flour tortillas
Sour cream, to serve

Method

1.

Cook corn for 10 minutes in salted boiling water until just tender. Drain and cool slightly. When cool enough to handle, cut off kernels and place in a bowl with beans, avocado, tomato and onion. Set aside.
2.

In a small bowl, combine cumin, lime zest and juice, vinegar and oil. Season, then toss the salad with the dressing.
3.

Heat a lightly oiled chargrill pan or non-stick frypan over high heat. Grill the chorizo slices for 1-2 minutes each side until crisp and cooked through. Drain on paper towel.
4.

Meanwhile, warm the tortillas according to the packet instructions.
5.

Toss the chorizo and coriander with the salad, then serve with sour cream and warmed tortillas.