Mexican Salad

1 small red onion, diced

1/2 red capsicum, chopped

1/2 green capsicum, chopped

1 tin black beans, rinsed and drained

1 avocado, sliced

1 cup cherry tomatoes, chopped

2 ears fresh corn

cooking oil

Avocado Sour Cream

1/2 cup Tatua Sour Cream

3 tbsp mayonnaise

2 cloves garlic, minced

1 avocado, scooped

2 tbsp lime juice

1 tsp cumin

Handful of coriander

Salt & black pepper

Pinch of cayenne pepper, optional

Corn chips or toasted pita to serve - optional

Brush each of the ears of corn with a little oil and sprinkle with salt and pepper. Place in an airfryer basket and cook on the grill setting for three minutes. Turn and cook for a further three minutes. Set aside to cool, then carefully slice the kernels off of the cob.
Meanwhile, make the avocado sour cream. Place Tatua Sour Cream and all ingredients in a food processor and blend until smooth. Taste and season. Add cayenne pepper for a kick (optional).
Mix all the salad ingredients on a platter or bowl. Garnish with coriander, scatter a handful of corn chips and a drop of avocado sour cream to serve.
Serves 4 as an appetiser.

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