Ingredients
For the salad:
- 1 x 400 g can black beans, drained and rinsed
- 200 g cherry or grape tomatoes, halved
- 1 x 170 g can sweet corn, drained
- 1 red bell pepper, diced
- 1 avocado, peeled and cubed
- 1 small bunch fresh cilantro, chopped
- 75 g crumbled feta cheese (optional)
- 4 handfuls young rucola leaves or mixed young greens
For the dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar (unfiltered)
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- pinch red pepper flakes
- Sea salt and freshly ground pepper, to taste
Instructions
- In a serving bowl, add the black beans, tomatoes, corn, bell pepper, avocado and cilantro.
- In a small bowl, whisk together the olive oil, vinegar, shallot, garlic and chili flakes. Season with salt and pepper.
- Pour over the salad, tossing to coat.
- Divide the salad leaves among plates and top with the black bean corn salad mixture. Sprinkle with crumbled feta or serve on the side (if using). Enjoy!