Chipotle bean and corn salad

Name: Chipotle bean and corn salad
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 8 portions
Ingredients: 2 sweet corn cobs; 150 g red onion; 1 red capsicum; 4 sprigs fresh coriander; 100 g cherry tomatoes; 400 g canned kidney beans; 1 avocado; 40 g lime juice; 60 g grapeseed oil; 1 garlic clove; 1 tsp ground cumin; 30 - 40 g chipotle chillies in adobo sauce; 1 tsp salt; ¼ tsp ground black pepper; ½ iceberg lettuce; sour cream; fresh coriander leaves

4.8 136 rating

Prep. 15 min

Total 40 min

8 portions

Ingredients

Salad

sweet corn cobs (approx. 200 g), husks and silks removed
2
red onion (approx. 1 onion), cut into quarters
150 g
red capsicum deseeded and cut into pieces (4 cm)
1
fresh coriander leaves only
4 sprigs
cherry tomatoes cut into halves
100 g
canned kidney beans rinsed and drained (approx. 250 g after draining - see Tips)
400 g
avocado (ripe), flesh only, cut into cubes (1 cm)
1

Chipotle chilli dressing

lime juice (approx. 2 limes)
40 g
grapeseed oil
60 g
garlic clove
1
ground cumin
1 tsp
chipotle chillies in adobo sauce (approx. 2 chillies - see Tips), to taste
30 - 40 g
salt
1 tsp
ground black pepper
¼ tsp
iceberg lettuce finely shredded
½
sour cream to serve
fresh coriander leaves for garnishing