Quick Side

Mexican black bean salad

Name: Mexican black bean salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 cup (200g) fresh corn kernels, or frozen corn kernels; 2 large corn tortillas; 2 tablespoons olive oil; 50g jalapeno chillies in brine, drained,; 1 1/2 tablespoons brine reserved; 100g sour cream; 425g can black (turtle) beans, rinsed, drained; 2 truss tomatoes, seeds removed, sliced; 1/2 bunch coriander, leaves picked; 1 small red onion, halved, thinly sliced; 1 avocado, sliced; 1 cup shredded cos lettuce; Lime wedges, to serve

2 ratings

05m

10m

Jump to recipe

by Warren Mendes

delicious. team

Oct 09, 2015

Short on time? This Mexican black bean salad is full of flavour and can be ready in just ten minutes!

1 cup (200g) fresh corn kernels, or frozen corn kernels
2 large corn tortillas
2 tablespoons olive oil
50g jalapeno chillies in brine, drained,
1 1/2 tablespoons brine reserved
100g sour cream
425g can black (turtle) beans, rinsed, drained
2 truss tomatoes, seeds removed, sliced
1/2 bunch coriander, leaves picked
1 small red onion, halved, thinly sliced
1 avocado, sliced
1 cup shredded cos lettuce
Lime wedges, to serve

Method

1.

Preheat the oven grill to high. Boil the kettle. Place corn in a heatproof bowl and pour over boiling water. Set aside for 3-4 minutes. Rinse and drain.
2.

Tightly roll up the tortillas and slice into 5mm strips. Toss to separate, then place on a baking tray and drizzle with oil. Grill for 3-4 minutes until golden. Cool.
3.

Combine jalapeno brine and sour cream in a bowl. Season. Combine corn and remaining ingredients, except lime, in a bowl. Drizzle with sour cream mixture, top with tortilla and serve with lime wedges.