A wonderful, vibrant salad with what I think of as Mexican ingredients. Add bite-size pieces of chicken if you want to make it more substantial. It can also double up as a dip for corn chips. 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.
Pour over the lime juice and oil, season and toss well.