Black beans and grilled corn salad
This black beans and grilled corn salad is perfect filling in flatbread or tortilla – or for Enchiladas, Burritos, stuffed vegetables etc. This is a vegan recipe, but feel free to add some cheese or sour cream at the end.
Ingredients
Method
- Heat the grill or a griddle pan to medium-high. Brush the corn with little oil, then grill for about 10 minutes, turning regularly until the kernels are tender and charred.
- Let it cool, then remove the kernels off the cobs by using a sharp knife (stand it firmly on a chopping board and run the knife downwards).
- Meanwhile, thinly slice the onion and garlic and halve the tomatoes.
- Heat the remaining oil in a frying pan and sauté the onion. When soft, add the garlic and tomatoes. Cook for a couple of minutes, then add the spices and stir for a minute. Add the lime juice and a splash of water. Season with salt and pepper.
- Sautee until the tomatoes are tender. Add the drained beans and cook until there is very little sauce left in the pan.
- Serve warm with coriander leaves scattered on tip and a squeeze of lime juice.