Sweetcorn, Black Bean & Avocado Salad (V) from Simply

By Erin Brown
Related Categories: Cookbook Confidential

“Sweetcorn reminds me of my childhood, when I usually ate it straight from the can, but as an adult I prefer to cook whole sweetcorn cobs and enjoy the rich, intense sweetness of the kernels. A good corn salad can be the perfect pairing with so many ingredients, but my travels to Thailand have inspired the addition of kaffir lime leaves for a flavour like no other. This is a spicy salad, which, of course, you can tame by using less chilli, but I’ve served this to people who aren’t chilli lovers and they enjoyed it so much that I decided to share the recipe here with you.” Sabrina Ghayour, author of Simply

Serves 10-12

6 sweetcorn cobs

2 avocados, peeled, stoned and diced

400g can black beans, drained and rinsed

4 kaffir lime leaves, very finely chopped

4 spring onions, thinly sliced

1 small red pepper, cored, deseeded and finely diced

1 small green pepper, cored, deseeded and finely diced

2 long red chillies, deseeded and finely chopped

1 small packet (about 30g) of fresh coriander, finely chopped

2 heaped tablespoons mayonnaise drizzle of olive oil

Maldon sea salt flakes and freshly ground black pepper

Cook the sweetcorn cobs in a saucepan of boiling water for about 10 minutes until tender.

Drain and rinse under cold running water until cool, then drain again.

Hold each cob in turn upright on a chopping board and, using a sharp knife, cut from the top to the bottom to slice off the kernels in strips.

Put the sweetcorn kernels into a bowl with all the remaining ingredients and mix together well. Season to taste with salt and pepper and serve.