A substantial and sustaining, flavoured-packed salad, which is perfect for dinner and packed lunches.

This Mexican inspired salad is a great way to make use of the tasty corn available at the end of the summer and into early autumn.

There is a little prep work required for this salad which can be done in advance or as part of your batch preparation of ingredients for the week.

Serves 4

Ingredients	Equipment to have ready
2 corn on the cob (or 1 small can sweetcorn)	Frying pan
50g quinoa, rinsed	Stirring spoon
6 corn tortillas (or wheat if you prefer)	Small saucepan with lid
Olive oil	Measuring jug
Smoked paprika (to taste)	Sieve
1/2 block feta, crumbled	Chopping board
400g tin black beans, drained and rinsed	Sharp knife
1/4-1/2 red onion, finely chopped	Large mixing bowl
1/3 cucumber, cut into small dice	Mixing spoon
2 tomatoes, cut into small dice	Pastry brush
	Baking tray
For the dressing:	Blender or hand blender with jug
1 avocado, flesh scooped out	Spatula
Handful of coriander	Small mixing bowl
1 small clove garlic, peeled
5 -10 slices pickled jalapenos (or to taste)
1 lime, juice only
2 tbsp olive oil
Salt and pepper
Drop of water to thin if necessary

Method

Advance prep

1. Start by charring the corn in a dry frying pan (can also be done in an air fryer), then transfer to a board until cool enough to handle. If you’re in a hurry or don’t have any cobs, you can replace with a small tin of corn, drained and charred in the pan.
2. Cook the rinsed quinoa in 200ml water in a small saucepan with a lid. Bring it to the boil then reduce the heat to a simmer and cook until all the water has been absorbed. Leave to steam with the lid on for 5 minutes.
3. Preheat the oven to 200C Fan. Slice the corn tortillas into 8 wedges. Put a little olive oil in a small mixing bowl and add a sprinkle of smoked paprika. Mix then brush both sides of each tortilla wedge with the flavoured oil. Place on a baking tray and bake in the oven for around 8 to 12 minutes until golden and crisp. This also works well in the air fryer and cooks much quicker. Transfer to a serving bowl.

Final preparation

4. Make the dressing by putting all the dressing ingredients, except the water, into the blender or blender jug. Blitz to create a smooth dressing, adding a drop of water to thin it down if needed. Taste and adjust the seasoning.
5. Remove the corn from the cob by standing it up on one end and running the knife down the kernels.
6. Put the corn, quinoa, black beans, red onion, cucumber and tomatoes in a large mixing bowl and mix together. Pour over the dressing and stir to coat all the salad.
7. To serve, put the salad in a serving bowl and sprinkle over the crumbled feta. Serve with the crispy tortillas to scoop up the salad.