This lovely salad reminded me of the flavours of the summer.
Black Bean Freekeh Bowl (from Naturally Ella)
1 tbsp oil
1/2 onion, chopped
1/2 green or red pepper, chopped
60g sweet corn
juice 1 lime
60g cooked black beans
½ tsp cumin
¼ tsp chilli powder
¼ tsp salt
handful cherry tomatoes, halved
2 tbsp chopped coriander
1 ripe avocado
20g crumbled feta cheese
Bring a pan of water to the boil, add the freekeh and cook according to packet instructions.
Meanwhile, heat a large frying pan over a medium heat. Add the oil, followed by the onion, pepper and corn. Cook, stirring occasionally, until the onions are translucent and the corn is cooked through, 7 to 8 mins.
Add the lime juice, stirring up some of the bits and pieces stuck to the pan. Add the black beans, cumin, chilli powder and salt; cook for 3 to 4 mins more, until the beans are heated through. Remove from the heat, then stir in the tomatoes and coriander.
Divide the freekeh and black bean mixture into two bowls. Serve topped with sliced avocado, a drizzle of hot sauce and some crumbled cheese.