Corn and black bean salad
( SERVES 6 )
Photo by Annabel Langbein media
Soaking the beans in a hot dressing helps them to absorb the flavours quickly and gives a pleasing depth to the salad. This serves 6 as a side salad.
- Place corn in a frypan with olive oil, red pepper, garlic, cumin and chilli flakes and cook over a low heat until red pepper is softened (about 5-7 minutes).
- Remove from heat and add black beans, spring onions, avocado and lemon juice. Season with salt and pepper. Toss together gently before serving.
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