Recipe By Jaxters
Ref: 965
Heading: Salads
Cuisine: Mexican
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
320 g
Black bean tinned rinsed drained weight
2 Corn cobs
200 g
Chorizo chopped
16 Cherry tomatoes sliced
1 Red onion finely sliced
1 Avocado chopped
20 g
Fresh coriander chopped
40 ml
Olive oil for frying (keep when used)
200 g
Corn Tortillas chips
Dressing
40 ml
Olive oil from chorizo cooking cold
2 Lime zest & juice
1 tbsp
Sherry vinegar
1 tsp
Chipotle chilli paste
1 tsp
Ground cumin
1/4 tsp
Salt
Dip
200 g
Sour cream
3 tbsp
Fresh Chives finely chopped
1 Garlic clove finely grated
1/4 tsp
Salt
Method
Step 1
Place a frying pan over a med heat, add the olive oil & fry off chorizo 2 to 3 minute until cooked, then pour oil & chorizo into a bowl through a sieve & retain the oil for the dressing later.
Step 2
Place the corn cobs in boiling water in a saucepan for 8 mins, drain in a colander & allow to cool, then in a bowl using a knife cut off the kernels, then add black beans, cooked chorizo, tomato, onion, avocado & coriander.
Step 3
In a bowl add chipotle paste, vinegar & lime zest & juice, whisk to loosen paste, then add retained cold oil & cumin, whisk all together & add in to the salad & mix well.
Step 4
In another bowl make the dip by adding all the ingredients & mixing together, the decant into separate serving bowls for each portion served.
Step 5
Place salad into a serving bowl with corn tortillas chips in another.
Suggestion & Tips
You can add cooked chicken or prawns to this dish.