Bean salad with sweet corn

Ingredients

• 800 g Black beans, pre-cooked
• 2 pcs Red bell peppers, diced
• 1 pcs Medium shallot, minced
• 2 clove Garlic, minced
• 3 pcs Sweet cooked corn, cut off the cob
• 9 tbsp Extra virgin olive oil
• 5 tbsp Fresh coriander, chopped (add a little more for garnish)
• 2 pcs Avocados
• 2 tbsp Cane sugar
• 1/4 tbsp Lime zest
• 6 tbsp Lime juice
• 1/2 tbsp Salt
• 1 pinch Red chili flakes
• 2 pinch Cayenne pepper

Method

1. In a small pan, lightly sauté the minced garlic in olive oil and add a pinch of chili flakes to make aglio e olio. Set aside and allow to cool.
2. Combine all the ingredients including the aglio e olio in a large mixing bowl, apart from the avocadoes.
3. Mix well and cover the bowl with cling wrap then chill for 4-6 hours.
4. Dice the avocadoes and mix into the bowl contents right before serving and garnish with the freshly chopped parsley.