Try this Mexican-inspired salad this salad SZN 🌶️

Black bean salad with lime & jalapeño dressing (Gluten free, Dairy free)
Serves 6 as a side Prep 20 mins (+ cooling time) Cooking 10 mins
2 corn cobs, husks and silk removed
400g can black beans, rinsed, drained
1 avocado, stoned, peeled, sliced
200g red Perino tomatoes, halved
120g pkt Coles Australian Four Leaf Salad Mix
2 tbs finely chopped coriander
Tortilla chips, to serve
Dressing:
¼ cup (60ml) lime juice
⅓ cup (80ml) light olive oil
1 tbs honey
1 jalapeño chilli, seeded, finely chopped
¼ cup finely chopped coriander
1. To make the dressing, whisk the lime juice, oil, honey, chilli and coriander in a small bowl until combined. Season.
2. Heat a chargrill on medium. Spray corn with olive oil spray and cook for 8 mins or until charred. Set aside to cool slightly. Use a serrated knife to cut down sides of the corn to release the kernels.
3. Combine the corn, beans, avocado, tomato, salad leaves, coriander and ¼ cup (60ml) dressing in a large bowl. Divide among serving bowls. Serve with tortilla chips and remaining dressing.