Okay, so I’m about four years late to the table with this one, but I cannot get enough of this recipe lately. If you’re heading to a BBQ or hosting friends this summer, this is the perfect dish to bring along or serve when guests arrive.
It’s so good for you…packed with fibre, healthy fats, vitamins and antioxidants, it supports heart health, aids digestion and helps keep you feeling fuller for longer.
Ingredients
- 1 tin black beans (optional if you’re not a fan of beans)
- ½ tsp chilli powder
- ½ tsp cumin
- ½ tsp smoked paprika
- 1 tin sweetcorn, drained
- 1 red onion, finely chopped
- 2 tomatoes, deseeded and diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 avocado, diced
- Hot sauce, to taste
- Extra virgin olive oil
- Juice of 1 lime
- Salt and pepper
- Fresh coriander
Method
- You can use the black beans straight from the tin once drained, but I like to give them a little extra flavour first.
- Heat a drizzle of olive oil in a pan and add the drained black beans. Sprinkle over the chilli, cumin and smoked paprika, and cook for a few minutes until warmed through and coated in the spices. Leave to cool.
- Add the sweetcorn, red onion, tomatoes, peppers and avocado to a large bowl. Once the beans have cooled, add them to the bowl too.
- Whisk together a generous drizzle of extra virgin olive oil and the juice of one lime, then pour over the salad.
- Season with salt and pepper, add some freshly chopped coriander and a few dashes of hot sauce (I used Inferno Chilli Hot Sauce).
- Mix everything together and serve immediately, or chill for 30 minutes before serving for even more flavour.
How To Serve?
- With BBQ Chicken: Serve alongside grilled BBQ chicken as a hearty side that tastes so good.
- With Tortilla Chips: Enjoy as a dip with tortilla chips, I use Irish brand Blanco Niño. Delicious!!
- With Fish/Halloumi Taco: Spoon over grilled white fish or halloumi in a soft corn taco. My favourite option by far!
