Mexican Corn and Avocado Bean Salad
SERVES 4 PREP & COOK 25 MINS
■ 2 fresh corn cobs, husks removed
■ 400g can black beans, drained, rinsed
■ 250g punnet cherry tomatoes, halved
■ 1 cup chopped fresh coriander
■ ¼ cup chopped pickled sliced jalapeños
■ 2 tblsps lime juice
■ 2 medium avocados, peeled
■ 2 cups shredded iceberg lettuce
■ ½ x 230g packet white corn tortilla strips, lightly crushed
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