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Mexican Taco Bowls
Ready in 20 minutes
Serves 4 people
Ingredients
2 small fresh (or frozen) corn cobs or 1 cup of corn kernels
3 olive oil
1 bag THE WHOLE MIX Mexican Coleslaw
200g canned black beans, drained and rinsed
1 avocado, sliced
1 punnet (200g) cherry tomatoes, halved or quartered
2 handfuls blue corn chips (or yellow if you like) coriander leaves to garnish
2 limes, quartered
Preparation
Heat a griddle, barbecue or large frying pan, brush the corn with olive oil and then cook over a high heat, turning at times, until the kernels start to colour.
Remove the corn to a chopping board, allow to cool a little and then using a large knife, slice the kernels from the cobs.
Arrange the corn, slaw (without dressing), beans, avocado, tomatoes and corn chips in shallow bowls.
Sprinkle with sea salt and freshly ground black pepper and garnish with coriander leaves.
Serve with lime wedges and dressing on the side.
