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Chipotle bean and corn salad
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- 2 sweet corn cobs (approx. 200 g), husks and silks removed
- 150 g red onion (approx. 1 onion), cut into quarters
- 1 red capsicum, deseeded and cut into pieces (4 cm)
- 4 sprigs fresh coriander, leaves only
- 100 g cherry tomatoes, cut into halves
- 400 g canned kidney beans, rinsed and drained (approx. 250 g after draining - see Tips)
- 1 avocado (ripe), flesh only, cut into cubes (1 cm)
Chipotle chilli dressing
- 40 g lime juice (approx. 2 limes)
- 60 g grapeseed oil
- 1 garlic clove
- 1 tsp ground cumin
- 30 - 40 g chipotle chillies in adobo sauce (approx. 2 chillies - see Tips), to taste
- 1 tsp salt
- ¼ tsp ground black pepper
- ½ iceberg lettuce, finely shredded
- sour cream, to serve
- fresh coriander leaves, for garnishing
- per 1 portion
- 912.3 kJ / 217.2 kcal
- 6.1 g
- 13.3 g
- 13.8 g
- Saturated Fat
- 3 g
- 8 g
- 429.7 mg
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