I use Ceres Organics black beans. You can also use ¾ cup dried black turtle beans — just soak in cold water overnight, then cook in fresh boiling water for 20-30 minutes until tender.
Ingredients
| 2 Tbsp | Olive oil |
| 1 | Onion, brown, diced |
| 3 cloves | Garlic, minced |
| 1 tsp | Ground cumin, heaped |
| ½ tsp | Dried oregano |
| 400 g | Canned black beans (Main) |
| ½ tsp | Chilli flakes, or ground dried chilli |
| 2 | Corn cobs, husks removed and cooked in boiling water for 6 minutes |
| 4 | Vine ripened tomatoes, small, diced |
| 2 | Avocados, firm and ripe, diced |
| ¾ cup | Coriander, chopped |
| 1 | Lemon, juiced |
| 1 splash | Extra virgin olive oil |
| 1 handful | Corn chips, or crushed crispy taco shells |
Cajun Salmon
| 4 fillets | Salmon, 150g each (Main) |
| 2 tsp | Cajun seasoning |
| 1 Tbsp | Olive oil |
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Directions
- Heat olive oil in a medium sized frying pan and saute onion, garlic, cumin and oregano until onion is soft (about 4-5 minutes). Add beans and chilli and toss to coat.
- Cut corn kernels off the cob using a sharp knife. Toss bean mixture with corn kernels, tomatoes, avocado, coriander, lemon juice and a good lug of extra virgin olive oil. Season to taste with salt and pepper.
- To cook the salmon, sprinkle cajun seasoning over flesh side of salmon. Heat a drizzle of olive oil in a large fry-pan on medium heat and cook salmon, skin-side-down for 3 minutes, then flip over and cook flesh-side-down for 2 minutes or until medium rare.
- Just before serving, scatter corn chips/tacos over salad. Serve salmon and salad in the middle of the table for everyone to help themselves.
