Black Bean, Charred Corn, Jalapeño and Avocado Salad
Category / Salads
This colorful summery salad brings joy into the kitchen with the combination of charred smoky corn, soft avocado, crunchy tortillas and a punchy limey black bean dressing.
Elspeth Allison
Having worked in food for over 10 years, Elspeth started in the catering industry in and around London for supper clubs, private events and weddings. Later after gaining some experience within the magazine and editorial sector, Elspeth landed a dream job on Jamie Oliver's food team. This incredible opportunity gave Elspeth the chance to find a love for creating beauty and style with the food, props and recipes she styles. Now Elspeth has become a freelance food stylist and recipe writer working with various clients around the south-west of England. www.elspethallison.com
Directions
- Place a large skillet over a high heat. Char the corn, turning regularly until blackened on all sides for around 10 minutes. Add the scallions halfway through and char for the final 5 minutes.
- Meanwhile to make the dressing, spoon half of the Amy’s refried black beans into a bowl, grate in the zest of 1 lime and the juice of 2, along with 2 tbsp jalapeño brine and olive oil. Season and whisk to thoroughly combine.
- Stand the corn on the cob on a board and use a knife to cut off the kernels. Scoop generous spoonfuls of avocado out onto a serving plate. Scatter over the corn along with the charred scallions. Top with the jalapeños and crumble over the feta. Drizzle the black bean dressing over the salad.
- Sprinkle with smoked paprika, cilantro leaves and crush over half of the tortilla chips.
- Cut the remaining lime into wedges and serve the salad with extra tortilla chips on the side.
Pro tip
Making this for kids? Just remove the jalapeños so it isn’t too spicy.