Black Bean Salad

INGREDIENTS

• 425g El Cielo – Whole Black Turtle beans
• 2 Tortillas – White corn Casera 14cm
• 1 cup (200g) fresh corn kernels, or frozen corn kernels
• 2 tablespoons olive oil
• 50g jalapeno chillies in brine, drained
• 1 1/2 tablespoons brine reserved
• 100g sour cream
• 2 truss tomatoes, sliced
• 1/2 bunch coriander, leaves picked
• 1 small red onion, halved, thinly sliced
• 1 avocado, sliced
• Zucchini, sliced
• Lime wedges, to serve
• Zucchini, sliced
• El Cielo blue corn totopos, to serve 

METHOD

1. Preheat the oven grill to high.
2. Boil the corn. Rinse and drain.
3. Slice the tortillas into 5mm strips and toss to separate them.
4. Place them inside the oven, drizzling some oil. Grill until brown. Cool.
5. Combine corn and remaining ingredients, except lime and totopos, in a bowl. Season.
6. Drizzle with Jalapenos and brine, top with sliced tortillas.
7. Serve with lime wedges and totopos on the side.

Also in Recipes