Black bean, avocado, corn and taco salad with cajun salmon

Photo by Tamara West

Bite 11/2/2013

Nadia Lim

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Serves 4

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
½ tsp	Chilli flakes, or ground dried chilli
2	Corn cob, 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 handful	Corn chips, or crushed crispy taco shells

Cajun Salmon

2 tsp	Cajun seasoning
4 fillets	Salmon, 150g each
1 tbsp	Olive oil

Directions

Heat olive oil inamedium 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.