Charred corn, black bean and avocado salad

Instructions

1 Lightly spray four 20cm lengths of foil with olive oil. Place half the lime juice, half the paprika and 2 teaspoons olive oil in a small bowl, mixing to combine. Dip cobs into lime mixture, rotating to cover all corn kernels, then wrap in prepared foil.

2 Preheat a barbecue hotplate or large chargrill pan over medium-high heat. Add corn and cook, turning, for 8–10 minutes or until corn is lightly charred and tender. Set aside to cool slightly.

3 Meanwhile, place honey, remaining lime juice, olive oil and paprika in a large salad bowl, mixing well to combine. Add beans, capsicum, coriander, mixed salad leaves and avocado slices, gently tossing to combine.

4 Carefully unwrap corn cobs. Slice into thin rounds and add to salad, gently tossing to combine.

5 Divide salad among four serving bowls, then serve garnished with extra coriander leaves.