Mexican corn & bean salad with grilled pork

Chilli and cumin pork plus a warm corn salad make a fiesta of flavours on the plate.

Recipe «Mexican corn & bean salad with grilled pork» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1 tsp ground cumin, 1/2 tsp dried chilli flakes, 4 pork loin steaks, Olive oil spray, 280g fresh corn kernels , 250g punnet cherry tomatoes, halved, 4 shallots, trimmed, thinly sliced, 400g can red kidney beans, rinsed, drained , 1 tbsp fresh lime juice, 1/4 cup chopped fresh coriander, 1/2 avocado, peeled, coarsely chopped, Fresh coriander sprigs, to serve.

Ingredients:

• 1 tsp ground cumin 
• 1/2 tsp dried chilli flakes 
• 4 pork loin steaks 
• Olive oil spray 
• 280g fresh corn kernels 
• 250g punnet cherry tomatoes, halved 
• 4 shallots, trimmed, thinly sliced 
• 400g can red kidney beans, rinsed, drained 
• 1 tbsp fresh lime juice 
• 1/4 cup chopped fresh coriander 
• 1/2 avocado, peeled, coarsely chopped 
• Fresh coriander sprigs, to serve 

Instructions

1. Combine the cumin and chilli in a bowl. Sprinkle over each side of the pork. Preheat a chargrill on medium-high. Spray with oil. Cook the pork for 3-4 minutes each side for medium-well or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 3 minutes to rest.
2. Meanwhile, heat a non-stick frying pan over high heat. Spray with oil. Cook corn, stirring, for 3-4 minutes or until golden. Add the tomato, shallot and beans and cook, stirring occasionally, for 2-3 minutes or until tomato just starts to soften. Stir in the lime juice and chopped coriander.
3. Slice the pork. Divide corn mixture among serving dishes. Top with pork and avocado. Season with pepper. Top with fresh coriander.