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Ingredients
- 250 g (9 oz/scant 1 1/4 cups) dried black (turtle) beans
- 1 red onion, chopped
- 4 roma (plum) tomatoes, chopped
- 1 red pepper (capsicum), chopped
- 375 g (13 oz/heaped 1 3/4 cups) drained tinned corn kernels
- 90 g (3 1/4 oz/1 bunch) coriander (cilantro), roughly chopped
- 2 eavocados, peeled and chopped
- 1 mango, peeled and chopped
- 150 g (5 1/2 oz) rocket (arugula), trimmed
Method
1. Soak the beans in enough cold water to cover overnight.
2. Drain the beans and rinse well. Place in a large saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 1 1/2 hours, or until tender. Drain and allow to cool slightly.
3. Put the beans in a large serving bowl. Add the remaining salad ingredients and toss together well.
4. Put all the lime and chilli dressing ingredients in a small bowl and whisk together well. Season to taste with sea salt and freshly ground black pepper. Pour the dressing over the salad, toss well and serve.
