Name: Blackbean, Corn And Avocado Salad With Tomatillo Recipe
Total time: 30 min
Yield: 4
Cuisine: Mexican

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How to make Blackbean, Corn And Avocado Salad With Tomatillo Recipe

Kitchen Nine

Crawler

Mexican

Long grain rice

Corn cobs,  husks and silks removed

Canned blackbeans,  drained and rinsed

Avocados,  halved,  seeds removed,  cut into wedges

Coriander

Lime,  juice only

Spanish onion,  finely chopped

Garlic clove,  thinly sliced

Limes,  juice only

Extra virgin olive oil

Drained canned tomatillos,  coarsely chopped

Bring a large saucepan of water to the boil. Add rice and corn and cook until corn is tender (7-8 minutes). Remove corn with tongs and refresh under cold running water. Continue cooking rice until al dente (another 4-5 minutes), drain, rinse under cold running water and transfer to a serving bowl.

step 1

Remove corn kernels with a sharp knife, trying to keep them in clusters, then add to rice with beans, avocado and coriander. Squeeze a little lime juice over avocado to prevent discolouration.

step 2

Meanwhile, for tomatillo, combine onion, garlic, lime juice and olive oil in a bowl and stand for 5 minutes. Add tomatillo and pickled chilli, season to taste and mix to combine. Drizzle a little dressing over bean mixture and toss to combine. Serve immediately with extra dressing passed separately.

step 3