Mexican black bean salad

• portions: 2 servings
• temps actif: 5 minutes
• temps total: 15 minutes

Ingrédients

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.