So this dinner idea came about because, months ago, I had bought a can of black beans when I meant to buy the black beans in a packet. Confused? Yes, clearly I was too. Basically, the packet-y ones you get from Asian supermarkets are the salty, concentrated-flavour ones which you use mainly in stir-fries. We usually take a couple of tablespoons and steep them in water before draining them and putting them into a wok with veggies and chicken.
Anyway, in a moment of weirdness, I bought this tin, in which the black beans are more like red kidney beans (soft and not very strong in flavour). So P scanned the net and we found this recipe. It was totally scrumptious - so much so, that I just now had it again for lunch!
Chorizo, Corn and Black Bean Salad
You will need:
- 2 corn cobs
- 400g can black turtle beans (see note) or red kidney beans, rinsed, drained
- 1 avocado, peeled, chopped
- 200g cherry tomatoes, halved
- 1 small red onion, sliced
- 1 tsp ground cumin
- Grated zest and juice of 2 limes
- 1 tbs red wine vinegar
- 1/4 cup (60ml) olive oil
- 2 tbs chopped coriander
- 4 chorizo sausages, sliced on an angle
- 4 flour tortillas
- Sour cream, to serve
Cook corn for 10 minutes in salted boiling water until just tender. Drain and cool slightly. When cool enough to handle, cut off kernels and place in a bowl with beans, avocado, tomato and onion. Set aside.
In a small bowl, combine cumin, lime zest and juice, vinegar and oil. Season, then toss the salad with the dressing.
Heat a lightly oiled char grill pan or non-stick fry pan over high heat. Grill the chorizo slices for 1-2 minutes each side until crisp and cooked through. Drain on paper towel.
Meanwhile, warm the tortillas according to the packet instructions.
Toss the chorizo and coriander with the salad, then serve with sour cream and warmed tortillas.
Recipe sourced from here.