Toasted Corn & Black Bean Salad

Ingredients

• 3 cups (450 g) frozen corn
• 4 cucumbers (400 g)
• 2 peppers (320 g)
• 1 red onion (120 g)
• 5 cups (800 g) canned black beans, rinsed
• 1/2 cup (120 ml) lime juice
• 3 tbsp (45 ml) olive oil
• 1 tsp (2 g) black pepper
• 1/2 cup (64 g) pumpkin seeds, toasted
• 2 cups (60 g) chopped fresh coriander
• 1 1/2 oz (40 g) feta cheese

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Method

1. Get a dry pan very hot and toast the corn 5-6 minutes, shaking it now and then, until it turns deep gold in places. Tip it out to cool.
2. Cut the cucumber, pepper and red onion into dice the size of the corn kernels. Toss everything with the beans, lime juice, oil and pepper.
3. Crumble the feta over, scatter the toasted pumpkin seeds on and fold the coriander through at the last moment.