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
Dressing
- 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
Recipe: Rainbow Nourishments
Directions
-
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.
-
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.
-
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.
-
Step 4
To make the dressing, add all ingredients to a small bowl and mix until combined.
-
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.
Recipe: Rainbow Nourishments
More healthy recipes
Nacho Fiesta Salad
Directions
10 mins to prep
20 mins to cook
-
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.
-
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.
-
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.
-
Step 4
To make the dressing, add all ingredients to a small bowl and mix until combined.
-
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.
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
Dressing
- 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