Smoky Black Bean, Corn & Avocado Salad

Ingredients

• 2 corn cobs, husks removed (or 1½ cups frozen corn, thawed)
• 2 × 400 g cans black beans, drained and rinsed
• 250 g cherry tomatoes, halved
• ½ small red onion, finely diced
• 2 just-ripe avocados
• ½ cup coriander leaves

For the dressing

• ¼ cup (60 ml) olive oil
• 3 tbsp lime juice (about 2 limes)
• 1 tsp smoked paprika
• ½ tsp ground cumin
• 1 tsp honey
• ½ tsp salt

Method

1. Heat a dry, heavy frying pan or barbecue hotplate over high heat. Cook the corn cobs, turning every couple of minutes, until charred in spots, 8–10 minutes, then cool slightly and slice off the kernels; frozen corn needs just 4–5 minutes in the hot pan.
2. In a large bowl, whisk the olive oil, lime juice, smoked paprika, cumin, honey and salt until combined.
3. Add the corn, black beans, tomatoes and red onion and toss well. Leave for 5 minutes so the beans soak up some of the dressing.
4. Just before serving, halve, stone and peel the avocados and cut into 2 cm chunks. Gently fold them through with the coriander, then taste and add more salt or lime if needed.

Grower's tip

For salads, pick avos that are ripe but still hold their shape — they should give only slightly when pressed. Add them last and fold gently; the lime in the dressing helps slow browning.

Shop the ingredients: 3kg Mixed Box Avos. A mixed-size box suits a salad week — bigger avos for shared bowls, smaller ones for single lunches.