Recipe Detail



Prep 20 mins | Cook 4 mins | Serves 4

3 sweetcorn cobs, husks removed

400g tomato medley, sliced

2 green onions (shallots), trimmed and thinly sliced

1 yellow capsicum, deseeded and cut into small dice

400g black beans, rinsed and drained

½ cup coriander leaves, chopped

1 cup grated tasty cheese

1 tbs lime juice

1 tbs extra virgin olive oil

Corn chips, to serve

Creamy avocado mash:

1 ripe avocado, halved lengthways, peeled and stone removed

2 tbs reduced fat sour cream

1 tbs lime juice

STEP 1: Wash the corn in cold water (do not dry) and place into a shallow microwave safe bowl. Microwave on high for 4 minutes. Set aside to cool.

STEP 2: To make creamy avocado mash, place avocado flesh into a bowl. Roughly mash using a fork. Add sour cream and lime juice and mix until smooth. Set aside.

STEP 3: Place cooled corn, tomatoes, green onions, capsicum, black beans, coriander, cheese, lime juice and oil in a large bowl. Toss to combine.

STEP 4: Spoon into airtight lunch boxes or bowls. Top with avocado mash. Serve with corn chips and team with fresh fruit if liked.