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Tex Mex sweetcorn, tomato & black bean salad

Preparation: 20 mins Cooking: 4 mins Serves: 4

3 sweetcorn cobs, husks removed
400g tomato medley, sliced
2 green onions (shallots), trimmed and thinly sliced
1 yellow capsicum, deseeded and cut into small dice
400g black beans, rinsed and drained
½ cup coriander leaves, chopped
1 cup grated tasty cheese
1 tbs lime juice
1 tbs extra virgin olive oil
Corn chips, to serve

Creamy avocado mash:
1 ripe avocado, halved lengthways, peeled and stone removed
2 tbs reduced fat sour cream
1 tbs lime juice

Step 1: Wash the corn in cold water (do not dry) and place into a shallow microwave safe bowl. Microwave on high for 4 minutes. Set aside to cool.

Step 2: To make creamy avocado mash, place avocado flesh into a bowl. Roughly mash using a fork. Add sour cream and lime juice and mix until smooth. Set aside.

Step 3: Place cooled corn, tomatoes, green onions, capsicum, black beans, coriander, cheese, lime juice and oil in a large bowl. Toss to combine.

Step 4: Spoon into airtight lunch boxes or bowls. Top with avocado mash. Serve with corn chips and team with fresh fruit if liked.