Black Bean Corn Salad

• Black Beans(2)
• Corn(300 g)
• Red Onion(1)
• Bell pepper(1)
• Cucumber(1)
• Avocado(2)
• Coriander(20 g)
• Lime(2)
• Olive oil(3 tbsp)
• Cumin(1 tsp)
• Paprika(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Lettuce(200 g)

Method

1. 1

   Drain and rinse {Black Beans}. Finely dice the {Red Onion}, chop the {Bell pepper} and {Cucumber}, roughly chop the {Fresh cilantro}, tear the {Lettuce}, and cut the {Avocado} into bite-size pieces.

   ~10 min

2. 2

   Heat a dry pan over medium-high heat and cook the {Corn} for 6–8 minutes, stirring occasionally, until lightly blistered and bright golden in spots. Let it cool slightly.

   ~8 min

3. 3

   In a large bowl, whisk the juice of the {Lime} with the {Olive oil}, {Cumin}, {Paprika}, {Salt}, and {Black pepper} until combined.

   ~4 min

4. 4

   Add the {Black Beans}, cooked {Corn}, {Red Onion}, {Bell pepper}, {Cucumber}, most of the {Fresh cilantro}, and the {Lettuce} to the bowl. Toss well so everything is evenly coated.

   ~2 min

5. 5

   Gently fold in the {Avocado}, then serve scattered with the remaining {Fresh cilantro}.

   ~2 min