Chorizo, corn and black bean salad

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



  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
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