Ingredients

The following ingredients have 4 Servings
  • 2 corn cobs
  • 400g can black turtle beans (see note) 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 sherry vinegar (see note) or red wine vinegar
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons chopped coriander
  • 4 chorizo sausages, sliced on an angle
  • 4 flour tortillas
  • Sour cream, to serve

Instruction

  • Cook corn for 10 minutes in salted boiling water until just tender. Drain and cool slightly. When cool enough to handle, cut off kernels and place in a bowl with beans, avocado, tomato and onion. Set aside.
  • In a small bowl, combine cumin, lime zest and juice, vinegar and oil. Season, then toss the salad with the dressing.
  • Heat a lightly oiled chargrill pan or non-stick frypan over high heat. Grill the chorizo slices for 1-2 minutes each side until crisp and cooked through. Drain on paper towel.
  • Meanwhile, warm the tortillas according to the packet instructions.
  • Toss the chorizo and coriander with the salad, then serve with sour cream and warmed tortillas.