Mexican Black Bean and Charred Corn Salad with Chipotle Dressing

Ingredients

• 800 g tinned black beans
• 300 g frozen sweetcorn
• 2 red pepper
• 1 red onion
• 2 tbsp chipotle paste
• 3 tbsp lime juice
• 2 tbsp olive oil
• 25 g fresh coriander

Method

1. 1

   Heat a large dry frying pan over a very high heat. Add sweetcorn (no oil) and cook for 5–6 minutes without stirring too much to get good char marks.

2. 2

   Add diced red pepper to the pan and cook for a further 3 minutes. Remove and set aside.

3. 3

   Whisk together chipotle paste, lime juice and olive oil to make the dressing. Season.

4. 4

   Drain and rinse black beans. Finely dice red onion.

5. 5

   Combine black beans, charred corn, red pepper and red onion in a large bowl.

6. 6

   Pour dressing over, toss thoroughly and scatter generously with fresh coriander before serving.