A wonderful, vibrant salad with what I think of as Mexican ingredients including black beans, avocado, lime juice and cilantro. If you chop the ingredients small enough it could also be a dip with corn chips.
1 x ear of fresh sweetcorn
1 x 15oz can of reduced sodium black beans
1/4 pound baby tomatoes – quartered
1 x avocado – diced
2 tbsp. red onion – finely chopped
1 tbsp. cilantro – finely chopped
Juice of 1/2 a lime
Salt and freshly ground black pepper
Cook sweetcorn in boiling water and when cool cut off the corn and place in a mixing bowl.
Add the black beans, tomatoes, avocado, onion and cilantro.
Pour over the lime juice, season and toss well.