Ingredients

2 ears of fresh corn

2 400g cans of black beans, rinsed and drained

1 red bell peppers, diced

1 large clove garlic, minced

2 tablespoons minced shallot

¾ teaspoon fine sea salt, plus more to taste

¼ teaspoon cayenne pepper

1 tablespoon sugar

4 tablespoons olive oil

½ teaspoon lime zest

2 tablespoons lime juice

½ cup chopped fresh cilantro, plus more for garnish

1 avocado, diced (optional)

Directions

1. Shuck the corn and place it on a plate with a drizzle of water. Microwave for 1 minute and then in 30-second increments until just cooked. Once cooled, use a sharp knife to cut the kernels off the cob.

2. Combine all the ingredients except for the avocados in a large bowl and mix well. Cover and chill for a few hours or overnight to let the flavours meld. When ready to eat add the avocados and taste, overtime flavours might mellow out so a bit more salt or lime juice might be needed to make it sing! Garnish with more chopped cilantro if desired. Serve at room temperature. It keeps nicely in the fridge for 2-3 days.