Mexican Black Bean and Corn Salad

Serves 2

About this recipe

This a pretty punchy dish that will definitely impress the friends and family. It’s a great dish for the end of the week when supplies are running low and you need to have a rummage in the store cupboard for some tins!

Black beans are definitely one of the less used of the beans and pulses – but certainly underrated. They work really well with the deep Mexican flavours like paprika and roasting this way with the vegetables and spices gives them loads of flavour. Pairing the black beans with the corn also provides two different sources of plant based protein meaning you are building up your consumption of the essential amino acids.

I love having this salad with slices of avocado, sour cream and some grated cheese, all wrapped up in a tortilla.

 

Photo Credit: Hope Pointing


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Ingredients

Ingredients

  • 1 Red onion, cut into wedges
  • 1 Red pepper, cut into large chunks
  • 1 Tin black beans, washed and drained
  • 2 Corn on the cob or one small tin sweetcorn, drained
  • Zest of one lime
  • 2 Tsp sweet smoked paprika
  • 2 Tsp dried oregano
  • 1 Tbsp maple syrup
  • 2 Cloves garlic, crushed
  • 2 Tbsp olive oil
  • Salt and pepper
  • Handful of fresh herbs (coriander, mint, chives)
  • Juice of one lime

To accompany the dish (optional): Tortilla wraps, grated cheese, sour cream & avocado

Instructions

Preheat the oven to 200C.

Prepare your onions and peppers and add to a non-stick baking tray.

In a small bowl mix together the lime zest, paprika, oregano, maple syrup, garlic, salt, pepper and olive oil before pouring into the baking tray and mixing to coat all the vegetables.

Put in the oven for 10 minutes.

Meanwhile, if you are using corn on the cob, boil a large pan of salted water and add in the cobs to cook for around 5 minutes until tender. Remove from the pan and leave to cool slightly before slicing off the kernels, trying to keep some in clusters.

After 10 minutes, add your drained beans to the tray, give everything a good stir and return to the oven for a further 5-10 minutes until the vegetables are tender and the beans are beginning to split open.

Remove from the oven and finish with the corn and a generous amount of chopped herbs. Serve with any optional extras.


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