Mexican Black Bean & Corn Salad with Orange Lime Dressing
A healthy mexican inspired salad with a zingy dressing.
Add 400g cooked farro, quinoa or any grains and have ready to include in the recipe.
1 x 400g tin black beans, drained (200g drained weight)
½ teaspoon sea salt,
¼ teaspoon cumin,
¼ teaspoon chilli powder
1 teaspoon garlic powder
¼ teaspoon smoked paprika
1 teaspoon avocado/olive oil
100g frozen corn, blanched for 2 minutes
Cover a large bowl or plate with mixed greens
1 red pepper
1 green pepper
½ red onion (finely diced)
1 medium orange, chopped into pieces
1 large ripe avocado (chopped)
Large handful fresh coriander (chopped or torn)
2 large lime, juiced
1 small orange, juiced
1 small red chilli chopped
1 garlic clove, minced
1 tablespoon maple syrup or honey
1 teaspoon each sea salt + black pepper
Small handful fresh coriander, chopped
60ml olive oil
Mix black beans with salt, cumin, chilli and garlic powder and oil.
Prepare salad ingredients and keep each one separate until ready to plate up.
Blanch asparagus & corn for 2-3 minutes, chop onion, coriander and segment orange
Blend all these ingredients together, except the coriander – this is for scattering later. Taste and adjust seasonings as needed.
Spoon the grains and black bean mixture on to plate.
Mix the other ingredients - Corn, asparagus, red onion & orange segments - in the dressing then layer the veg on top.
Scatter the avocado slices and coriander. Pairs well with salsa, fresh lime juice and tortilla chips.