Chipotle bean and corn salad
TM6 TM5 TM31

Chipotle bean and corn salad

4.9 (33 ratings)

Ingredients

Salad

  • 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

Nutrition
per 1 portion
Calories
912.3 kJ / 217.2 kcal
Protein
6.1 g
Carbohydrates
13.3 g
Fat
13.8 g
Saturated Fat
3 g
Fibre
8 g
Sodium
429.7 mg

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