Charred Corn, Avocado & Black Bean Salad

• 240 gdrained black beans (from one 400 g tin), rinsed
• 1red onion, finely diced
• 1red chilli, deseeded, finely chopped
• 2 tspsmoked paprika
• 2 tbspolive oil
• 4corn on the cob, husked
• 300 gavocado flesh (about 2 avocados), diced
• 30 gcoriander leaves, torn: 20 g for the salad and 10 g to finish
• 60 mllime juice
• Fine salt, to taste
• ½lime, cut into wedges, optional (optional)
• Black pepper, to taste

Method

1. 1Heat a griddle pan over medium-high heat until hot. Cook the dry corn cobs for 10–15 minutes, turning regularly, until charred in patches and the kernels are tender. Cool for about 5 minutes until safe to handle, then slice the kernels from the cobs.
2. 2While the corn cools, toast the smoked paprika. Warm the olive oil in a small pan over a low heat, tip in the smoked paprika and swirl for 30–60 seconds until it smells warm and woodsmoke-fragrant. Tip the lot into a small bowl to stop the cooking.
3. 3Whisk the lime juice into the toasted paprika oil until it emulsifies into a glossy, terracotta-coloured dressing. Season generously with sea salt and a good grind of black pepper; taste it on the tip of a teaspoon, it should be punchy and a touch too sharp on its own.
4. 4Tip the warm corn into a large bowl with the black beans, red onion, chilli and 20 g torn coriander. Pour over the dressing and fold through while the corn is still warm; warm kernels drink the dressing in a way cold ones never will.
5. 5Add the diced avocado last and turn it through gently with a large spoon, two or three folds only, so the cubes stay intact and slick rather than smearing into the beans.
6. 6Pile into a wide shallow bowl and finish with the remaining 10 g torn coriander. Add the optional lime wedges if using.

Per serving

kcal

374

protein

11.1g

fibre

13.6g

carbs

45.3g

fat

19.8g