Easy recipe Chorizo, Corn And Black Bean Salad With Tortillas Recipe

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two corn (Recipes by ingridients corn) cobs four hundredg can black turtle beans (Recipes by ingridients beans) (see note) or red kidney, beans (Recipes by ingridients beans) rinsed, drained about one avocado, peeled, chopped about two hundredg cherry tomatoes, halved about one small red onion, sliced about one teaspoon ground cumin Grated zest and juice of two limes about one tablespoon sherry (Recipes by ingridients sherry) vinegar (Recipes by ingridients vinegar) (see note) or red wine vinegar (Recipes by ingridients vinegar) one quarter cup (sixtyml) olive oil (Recipes by ingridients olive oil) two tablespoons chopped coriander about four chorizo sausages, sliced on an angle about four flour tortillas Sour, cream (Recipes by ingridients cream) to serveStep about one Cook corn (Recipes by ingridients corn) for about ten minutes in salted boiling water until just tender. Chorizo, Corn And Black Bean Salad With Tortillas Recipe. Drain and cool slightly. When cool enough to handle, cut off kernels and place in a bowl with, beans (Recipes by ingridients beans) avocado, tomato and onion. Set aside. Step two In a small bowl, combine cumin, lime zest and juice, vinegar (Recipes by ingridients vinegar) and oil. Season, then toss the salad with the dressing. Step three Heat a lightly oiled chargrill pan or non-stick frypan over high heat. Grill the chorizo slices for about one-two minutes each side until crisp and cooked through. Drain on paper towel. Step about four Meanwhile, warm the tortillas according to the packet instructions. Step about five Toss the chorizo and coriander with the salad, then serve with sour cream (Recipes by ingridients cream) and warmed tortillas..