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Throw on some salsa music to get into the spirit while you’re whipping up this colourful dish. A fiesta in the kitchen makes for a fiesta in your bowl! Skip the utensils and use corn chips or lettuce leaves for scooping if you’re feeling adventurous :)

You will need

Serves 4

  • 1 tablespoon olive oil (or sub water)
  • 1 brown onion, chopped finely
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon oregano
  • 1 x 400g can black beans, drained
  • Salt and pepper, to taste
  • 2 corn cobs, husks removed
  • 2 avocados
  • 1/2 lemon, zest and juice
  • 1/4 cup coriander, finely chopped
  • 1 cup cherry or regular tomatoes, chopped
  • 1 head cos lettuce, leaves


  • 1/2 cup natural plant-based yoghurt
  • 1/2 lemon, zest and juice
  • 2 tablespoons coriander, finely chopped

To serve:

  • 1 cup corn chips, crushed

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10 mins to prep

20 mins to cook

  1. Step 1

    Add the oil and onion to a large fry pan over high heat and saute for 2 minutes or until softened. Reduce the heat to medium, add all the spices and saute for 1 minute until they are fragrant. Add the black beans and saute until the beans have softened. Season with salt and pepper to taste. Set aside.

  2. Step 2

    Heat another large fry pan or barbeque to high. Cook the corn on the pan or barbeque, turning them frequently for about 10 minutes until the corn turns a deep golden colour with a few charred patches. When the corn has cooled, use a serrated knife to slice off the kernels.

  3. Step 3

    To make the guacamole, scoop the flesh of the avocado into a medium bowl. Add the lemon and chopped coriander. Use a fork to smash everything until it forms a chunky paste.

  4. Step 4

    To make the dressing, add all ingredients to a small bowl and mix until combined.

  5. Step 5

    Divide the black beans, corn kernels, guacamole, cherry tomatoes and lettuce (whole leaves or chopped) into 4 bowls. Top with the dressing and corn chips and serve immediately.

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