Chorizo, corn and black bean salad

Ingredients (4 servings):

• 2 cups corn kernels
• 400g can black beans or red kidney beans, rinsed, drained
• 1 avocado, peeled, chopped
• 200g cherry tomatoes, halved
• 1 small red onion, sliced
• 1 teaspoon ground cumin
• Grated zest and juice of 2 limes
• 1 tablespoon red wine vinegar
• ¼ cup (60ml) olive oil
• 2 tablespoons chopped coriander
• 2 cups sliced chorizo sausages

Method:

1. Place corn in a bowl with beans, avocado, tomato and onion. Set aside.
2. In a small bowl, combine cumin, lime zest and juice, vinegar and oil. Season, then toss the salad with the dressing.
3. Heat a lightly oiled chargrill pan or non-stick fry pan over high heat. Grill the chorizo slices for 1-2 minutes each side until crisp and cooked through. Drain on paper towel.
4. Toss the chorizo and coriander with the salad, then serve