Sweetcorn, blackened pepper, black bean and avocado salad

Ways to be Well represents a market-leading offer based on a culture of positive eating and nurturing self-care to benefit our clients and their teams.

Our plant-forward philosophy means the vegetables, fruits, pulses, whole grains nuts and seeds are the stars of the show, underpinning all of the menus.  Sustainably sourced meat, dairy and fish also feature on occasion.

Download our sweetcorn, blackened pepper, black bean and avocado salad recipe by clicking the link below. 

View the recipe card here


Serves 4.

3 red chillies
Few sprigs of mint
1 lemon
40ml olive oil
1 avocado
2 red onions
1/4 bunch of coriander
1 punnet mustard cress
1 jar of roasted peppers (approx. 465g)
1 tin sweetcorn (approx. 160g)
1 tin black beans (approx. 400g)

Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 1389kJ/320Kcal

  1. Roast the chillies in a hot oven until they begin to blacken.

  2. In a blender blitz together the chillies, oil, mint and lemon juice.

  3. Drain and rinse the black beans and sweetcorn. Slice the roasted peppersinto strips. Trim the mustard cress. Peel and finely slice the onions into rings.

  4. Pick the coriander leaves.

  5. Place all the ingredients in a suitable size bowl and mix with the dressing.

  6. Serve on its own or with a protein of your choice.