Ingredients:

• 400g/ 1can Black Beans, rinsed and drained
• 400g/ 1can, Corn kernels, drained (fresh corn can be grilled and charred if desired)
• 3-4 Jalapeño chilies, deseeded and finely sliced
• 1 punnet mixed colour cherry tomatoes, quartered
• ½ – 1 avocado, sliced
• 1 bunch coriander, leaves only
• 1 med Red onion, finely sliced
• 2 limes, cut into wedges
• ¼ iceberg lettuce, shredded
• 1 med carrot, shredded or julienned
• 50g EVOO, Australian

Dressing

• 75g Sour cream
• 5g smoked paprika
• 2 limes, juice and zest
• Murray River salt, to taste

Optional

• Sour cream can be replaced with coconut yoghurt for a dairy free or vegan alternative.
• Corn to be left off if paleo.
• Replace corn and carrot with cooked diced sweet potato for a lower fructose option.
• When seasonal, fresh mango slice make a nice addition to this salad.