A wonderful, vibrant salad with what I think of as Mexican ingredients. It is quite substantial too as it contains black beans and avocado.
Very simple to make too.
1 x ear of fresh sweetcorn
1 x 15oz can of reduced sodium black beans (I used Bush’s brand)
1/4 pound baby tomatoes – halved
1 x avocado – diced
2 tbsp. red onion – finely chopped
1 tbsp. cilantro – finely chopped
Juice of 1/2 a lime
1 tbsp. extra virgin olive oil
Salt and freshly ground black pepper
Cook sweetcorn in boiling water and when cool cut off the corn and place in a bowl.
Add the black beans, tomatoes, avocado, onion and cilantro.
Mix lime juice and oil together and season.
Pour over salad and mix well.