If you love mexican cuisine as much as me! - this one is for you! A beautiful salad with so much flavour. If you love your jalapenos - throw some in (really adds to the salad). Add some crushed original doritos if you want to make more of a meal out of it or it you just want some crunch.
INGREDIENTS:
- 1 cup (200g) fresh corn kernels, or frozen corn kernels
- 2 large corn tortillas
- 2 tablespoons olive oil
- 50g jalapeno chillies in brine, drained (1 1/2 tablespoons brine reserved)
- 100g sour cream
- 425g can black (turtle) beans, rinsed, drained
- 2 truss tomatoes, seeds removed, sliced
- 1/2 bunch coriander, leaves picked
- 1 small red onion, halved, thinly sliced
- 1 avocado, sliced
- 1 cup shredded cos lettuce
- Lime wedges, to serve
INSTRUCTIONS:
Preheat the oven grill to high. Boil the kettle. Place corn in a heatproof bowl and pour over boiling water. Set aside for 3-4 minutes. Rinse and drain.
Tightly roll up the tortillas and slice into 5mm strips. Toss to separate, then place on a baking tray and drizzle with oil. Grill for 3-4 minutes until golden. Cool.
Combine jalapeno brine and sour cream in a bowl. Season. Combine corn and remaining ingredients, except lime, in a bowl. Drizzle with sour cream mixture, top with tortilla and serve with lime wedges.
(Source: https://www.taste.com.au/recipes/mexican-black-bean-salad/4f13ac3b-cfb7-4560-a0a8-9b9683f6c1a0)
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