Taco Bowl

Step 1
Start by quick pickling the corn for the salad. Cut the corn kernels from the cob and put in a medium bowl. Pick the coriander leaves, put them in a small bowl or container and pop into the fridge to avoid them wilting. Remove the coriander roots, wash the stems well, then finely slice and add to the bowl with the corn. Finely slice the red chilis and add to the bowl, then mix everything together.

Step 2
To make the pickling liquid, combine the white wine vinegar, sugar, salt and one cup of water in a small saucepan. Bring to a boil, pour mixture over the corn mix then set aside to pickle.

Step 3
Meanwhile, drain and rinse the black beans. Halve the cherry tomatoes. Finely grate or mince the garlic. Cut the lime in half.

Step 4
For the dressing, add 2 tablespoons of the corn pickling liquid to a big bowl. Add the olive oil and garlic, squeeze in the lime juice, and mix well to combine. Season with salt and pepper. Add the black beans, toss to coat, and set aside to marinate in the dressing.

Step 5
Once the pickled corn has cooled down, drain and add them to the black beans along with the cherry tomatoes and coriander leaves. Mix everything well and season to taste with salt and pepper.