Toasted corn, black bean and pepper salad

Use grilled corn cobs for flavour or tinned sweetcorn for speed.  £2.06 per serving

  • 4
  • 25
  • 20
  • veggie
  • gluten free
  • 4 corn on the cobs
  • 2 tbsp olive oil
  • 2 red pointed peppers, sliced into rings
  • 1 bunch salad onions, trimmed and sliced
  • 400g can black beans, drained
  • 80g baby spinach
  • 50g tortilla chips

For the dressing

  • 1 ripe avocado, peeled and stoned
  • 3cm piece root ginger, finely chopped
  • 1 lime, juice and zest, finely grated
  • 1 red chilli, deseeded and chopped
  • 1 tsp caster sugar
  • 200ml milk
  1. Grill the corn cobs for 10-12 minutes, turning frequently until lightly charred.
  2. Meanwhile, heat the oil in a pan and cook the pepper rings until softened, add the salad onions and cook for a further 2 minutes. Toss the black beans with the peppers and salad onions.
  3. Place the dressing ingredients in a blender and blitz until smooth.
  4. Toss the spinach leaves with the bean and pepper mixture, slice the corn off each cob and scatter over the top, serve with tortilla chips and a generous dollop of the dressing.

Each serving contains: Energy 1831kJ 438kcal (22%); Fat 20.3g (29%); Saturates 4.6g (23%); Sugars 14.7g (16%); Salt 1.1g (18%) of your Reference Intake. Carbohydrates per serving: 45g