Charred Corn & Black Bean Salad

• Corn(400 g)
• Black Beans(2)
• Quinoa(180 g)
• Avocado(2)
• Red Onion(1)
• Bell pepper(1)
• Cucumber(1)
• Lime(2)
• Coriander(20 g)
• Jalapeno(1)optional
• Olive oil(3 tbsp)
• Cumin(1 tsp)
• Smoked paprika(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Quinoa}. Add it to a small saucepan with 360ml water. Bring to a boil, cover, then cook until tender and the water is absorbed.

   ~12 min

2. 2

   Meanwhile, finely chop {Red Onion}, dice {Bell pepper} and {Cucumber}, roughly chop {Fresh cilantro}, finely slice {Jalapeno} if using, and cut {Avocado} into bite-size pieces. Drain and rinse the {Black Beans}.

   ~8 min

3. 3

   Heat {Olive oil} in a large skillet over high heat. Add {Corn} and cook without stirring too much until lightly blistered and golden in spots.

   ~6 min

4. 4

   In a large bowl, whisk the juice of {Lime} with {Cumin}, {Smoked paprika}, {Salt}, and {Black pepper}. Add the warm {Quinoa}, charred {Corn}, {Black Beans}, {Red Onion}, {Bell pepper}, {Cucumber}, {Fresh cilantro}, and {Jalapeno}. Toss well, then gently fold through the {Avocado}.

   ~5 min

5. 5

   Serve the salad in bowls with an extra squeeze of lime if you like.

   ~1 min