Mexican Salad

Ingredients

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

Method

1. Brush each of the ears of corn with a little oil and sprinkle with salt and pepper. Place in an air fryer 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. 
2. 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).
3. 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.
4. Serves 4 as an appetiser.