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Recipe By Jaxters

Ref: 965
Heading: Salads
Cuisine: Mexican
Food Type: Meat
No of Portions: 4
Change no of portions required to :

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
   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
   200 g  Sour cream
   3 tbsp  Fresh Chives finely chopped
   1 Garlic clove finely grated
   1/4 tsp  Salt


  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.
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