Charred Corn, Avocado & Black Bean Salad with Chipotle Dressing
A really great salad if you’ve got your barbecue fired up and want to make something filling and vegetarian. Taking inspiration for Italian Panzanella and Middle Eastern fattoush, the grilled tortillas add a delicious crunch and are a great way of using up any stale-is
ingredients
serves 4
2 corns on the cob, husk removed
2 ½ tbsp olive oil
2 tortillas
1 x 400g tin black beans, rinsed
Zest and juice of 1 lime
1 tsp ground cumin
300g baby tomatoes, halved
2 little gem, quartered
2 avocados, de-stoned and sliced
2 big handfuls of coriander
4 pinches of pink pickled onions
Chipotle sauce
1 small garlic clove
2 tbsp chipotle in adobo (check after 1 tbsp)
Juice of 1 lime
4 tbsp greek yoghurt
2 tbsp mayonnaise
2 tsp maple syrup
instructions
Place a griddle pan over a high heat or light your barbecue and once super hot, rub the corn in ½ tablespoon oil and place in the pan. Cook, turning often for 7-10 minutes until charred and the kernels are tender. Remove the corn and add the tortillas, turning them until crisp. Allow to cool.
Next, place the black beans at the bottom of a salad bowl. Zest in the lime, then squeeze half the lime over the beans, putting the other half aside for the dressing. Add the cumin, remaining 2 tablespoons of oil and some seasoning and out to one side while you prepare everything else.
To make the sauce, grate the garlic into the lime zest bowl, followed by rating in the zest of the lime and then squeezing in the juice, along with the remaining half. Stir in the chipotle, followed by the yoghurt, mayo, syrup and oil. Use a hand blender to bring it all together if you like.
To assemble, scatter the little gem around a large plate, then top with the black beans, avocado and tomatoes. Break over the tortillas in mouthful-sized pieces. Place the cooled sweetcorn standing up on a chopping board and use a sharp knife to shave off the kernels keeping them in big pieces if you can. Scatter over the plate. Spoon over the chipotle sauce, then tear over the coriander and scatter with the pink pickled onion.