It can be said that a recipe creates a synergy where the sum is much greater than the parts! Crispy chorizo, the sweet corn, the creamy avocado, the juicy tomato, the freshness from the coriander, the softness of the beans, the crunch from the onion and the spiciness from the chilli – I think the combination of ingredients in this dish creates a wonderful alchemy.
It is a perfect dish for a light dinner or substantial lunch. A serving of corn chips or warmed tortilla makes an excellent accompaniment.
2 corn cobs
2 gluten-free chorizo sausages, thinly sliced
1 avocado, chopped into chunky pieces
200g vine-ripened cherry tomatoes, roughly chopped
½ small red onion, sliced
400g can black beans, rinsed and drained
3 tsp finely chopped pickled jalepeno chillis
1 tblspn finely chopped coriander leaves
2 tblspn olive oil
2-3 tsp sherry vinegar
sour cream (to serve)
1. Cook the corn for about 8-10mins until tender. Meanwhile, fry the chorizo in a small pan until cooked and the edges are crispy and caramelised.
2. Cut the cooked corn kernels off from the cob and place into a bowl, along with the beans, onion, avocado and tomato and a sprinkle of sea salt flakes.
3. Put the olive oil and vinegar into a small jar and shake to mix and stir through the salad.
4. Add the cooked chorizo and coriander to the bowl. Toss through and taste for seasoning.
5. Serve with sour cream and corn chips (or tortillas) on the side.
Serves 2-3 people