Black Bean, Chorizo and Sweet Corn Salad

, from Issue #26. August, 2015
Photography by Nick Tresidder.
Black Bean, Chorizo and Sweet Corn Salad

A great combination of cooked and raw vegetables, this salad travels well and is perfect for packing in the picnic basket. Use fresh sweetcorn when in season.

Serves: 6


3 tablespoons olive oil
2 dried chorizo sausages, cut in half lengthwise, thinly sliced on the diagonal
1 large red onion, thinly sliced
2 cloves garlic, crushed
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 x 400 gram tin whole sweetcorn kernels
2 zucchini, finely diced
1 large vine tomato, diced
1⁄2 red capsicum, diced
1 carrot, peeled and diced
1 x 400 gram tin black beans, rinsed and drained (we used Ceres)
1⁄4 cup roasted sunflower or pumpkin seeds
1⁄2 cup chopped soft herbs, any combination of flat-leaf parsley, mint, basil, chives, dill

4 tablespoons olive oil
2 teaspoons Dijon mustard
finely grated zest and juice 1 large lime
2 cloves garlic, crushed
small handful fresh mint
sea salt and freshly ground pepper


Dressing: Place all the ingredients in a food processor and blend until smooth. Season well.

Salad: Heat the olive oil in a large sauté pan and add the chorizo sausages, onion, garlic, cumin seeds, turmeric and sweetcorn with a good pinch of salt. Cook over a high heat until everything is lightly golden, stirring occasionally. Tip into a large bowl and combine with the dressing. Set aside to cool.

Fold in the remaining ingredients and season.

To serve: Transfer to noodle boxes or other portable containers.