Chunky black bean and grilled corn salad with cheesy nachos
Serving size: Serves 4
Cuisine type: MexicanCooking time: More than 1 hour
Course: Lunch,
MainFavourite flavours: Salad
INGREDIENTS
Black beans, also known as turtle beans, are not 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
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
11/3 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 medium saucepan of boiling water, uncovered, until tender; drain. Rinse under cold water; drain. (Or, rinse and drain red kidney beans.)
Quarter capsicum, discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper for 5 minutes; peel away skin, chop coarsely.
Cook corn on heated oiled grill plate until browned lightly and tender; cut kernels from cobs. Combine beans, capsicum, corn, onion, chilli, garlic, rind, juice, cumin and coriander in large bowl. Add 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.
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