- 3/4 cup (150g) dried black beans
- 1 medium_piece (200g) red capsicum
- 2 (500g) trimmed corn cobs
- 1 small_piece (100g) red onion, chopped finely
- 1 fresh long red chilli, chopped finely
- 2 clove garlic, crushed
- 1 tablespoon lime rind, finely grated
- 1/2 cup (125ml) lime juice
- 1 teaspoon ground cumin
- 1/3 cup fresh coriander, coarsely chopped
- 2 medium_piece (500g) avocados, chopped coarsely
- 230 gram packet corn chips
- 1 1/3 cup (160g) cheddar, coarsely grated
- 1/3 cup (80g) sour cream
- 1Place beans in medium bowl, cover with water, stand overnight. Rinse under cold water, drain. Cook beans in medium saucepan of boiling water, uncovered, until tender, drain. Rinse under cold water, drain.
- 2Quarter capsicum, discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper for 5 minutes, peel away skin, chop coarsely.
- 3Cook corn on heated oiled grill plate until browned lightly and tender, cut kernels from cobs. Combine beans, capsicum, corn, onion, chilli, garlic, rind, juice, cumin and coriander in large bowl. Add avocado, mix gently into salad.
- 4Preheat grill.
- 5Divide chips and cheese among ovenproof serving plates; grill until cheese melts. Top with salad, serve with sour cream.
Black beans, also known as turtle beans, are not the same as chinese black beans, which are fermented soy beans. A common ingredient in Caribbean and Latin American soups, salsas and salads, black beans can be found in most health food stores and large greengrocers.
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