Chunky black bean and grilled corn salad with cheesy nachos
The Australian Women's Weekly Magazine Nov 2007
Chunky black bean and grilled corn salad & nachos
INGREDIENTS
Black beans, also known as turtle beans, aren’t the same as Chinese black beans, which are fermented soy beans. A common ingredient in Caribbean and Latin American soups, salsas and salads, black beans can be found in most health food stores and large greengrocers.
¾ cup (150g) dried black beans
(or 400g can red kidney beans)
1 medium (200g) red capsicum 645001
2 trimmed (500g) corn cobs
1 small (100g) red onion, chopped finely
1 fresh long red chilli, chopped finely
2 cloves garlic, crushed
1 tablespoon finely grated lime rind
½ cup (125ml) lime juice
1 teaspoon ground cumin
1/3 cup coarsely chopped fresh coriander
2 medium (500g) avocados,
chopped coarsely
230g packet corn chips
1 1/3 cups (160g) coarsely grated
cheddar cheese
1/3 cup (80g) sour cream
METHOD
Place beans in a medium bowl, cover with water; stand overnight. Rinse under cold water; drain. Cook beans in a medium saucepan of boiling water,
uncovered, until tender; drain. Rinse under cold water; drain. (Or, rinse and drain red kidney beans.)
Quarter the capsicum, discard the seeds and membranes. Roast under the grill or in very hot oven, skin-side up, until the skin blisters and blackens.
Cover the capsicum pieces in plastic or paper for 5 minutes; peel away the skin and chop coarsely.Cook corn on a heated, oiled grill plate until it’s browned lightly and tender; cut the kernels from the cobs. Combine the beans, capsicum, corn, onion, chilli, garlic, rind, juice, cumin and coriander in a large bowl. Add the avocado; mix gently into salad.
Preheat grill.
Divide chips and cheese among ovenproof serving plates; grill until cheese melts. Top with salad; serve with sour cream.
Not suitable to freeze or microwave.
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