Mexican black bean salad

Short on time This Mexican black bean salad is full of flavour and can be ready in just ten minutes!

Recipe «Mexican black bean salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 6 minutes. To make this dish at home by prescription from the author Gomer would need: 1 cup fresh corn kernels, or frozen corn kernels, 2 large corn tortillas, 2 tbsp olive oil, 50g jalapeno chillies in brine, drained,, 1 1/2 tbsp brine reserved , 100g sour cream, 425g can black beans, rinsed, drained, 2 truss tomatoes, seeds removed, sliced , 1/2 bunch coriander, leaves picked, 1 small red onion, halved, thinly sliced, 1 avocado, sliced, 1 cup shredded cos lettuce, Lime wedges, to serve.

Ingredients:

• 1 cup fresh corn kernels, or frozen corn kernels 
• 2 large corn tortillas 
• 2 tbsp olive oil 
• 50g jalapeno chillies in brine, drained, 
• 1 1/2 tbsp brine reserved 
• 100g sour cream 
• 425g can black beans, rinsed, drained 
• 2 truss tomatoes, seeds removed, sliced 
• 1/2 bunch coriander, leaves picked 
• 1 small red onion, halved, thinly sliced 
• 1 avocado, sliced 
• 1 cup shredded cos lettuce 
• Lime wedges, to serve 

Instructions

1. Preheat the oven grill to high. Boil the kettle. Place corn in a heatproof bowl and pour over boiling water. Set aside for 3-4 minutes. Rinse and drain.
2. Tightly roll up the tortillas and slice into 5mm strips. Toss to separate, then place on a baking tray and drizzle with oil. Grill for 3-4 minutes until golden. Cool.
3. Combine jalapeno brine and sour cream in a bowl. Season. Combine corn and remaining ingredients, except lime, in a bowl. Drizzle with sour cream mixture, top with tortilla and serve with lime wedges.