Corn is a perfectly sweet addition to any salad in our opinion and this one is no exception. Little hints of Mexico are involved too because black beans, corn & coriander are a no-brainer.
2 ears of organic sweetcorn
1/2 a red onion
1 green Palermo pepper
1 can black beans
1 large (or 2 small) courgettes
1/2 cup vegan mayo - Ceres organics have a great option or make your own
2 handfuls coriander
Prepare corn in your favourite way. Boiling for 8 - 10 mins is great or grilling for 10 - 15 mins too. Cool slightly then slice the kernels off and set aside in a bowl.
Slice onion and pepper into thin slivers. Add to corn with drained black beans.
Slice courgette into coins and then those into 4. In a little oil fry the courgette for 5 mins until starting to gain colour. Don't overcook or the courgettes will be mushy. Add to other ingredients and give everything a good toss together.
Finely chop the coriander and stir into the mayo. Dollop on top of the salad bowl and enjoy!