Rainbow bowl – Food & Home Magazine

Ingredients

• 400 g black beans
• 1 tsp ground cumin
• 1 garlic clove, minced
• 2 tbsp lime juice
• 2 tbsp olive oil
• ¼ cup coriander leaves
• 1 corn on the cob, chargrilled
• 1 tomato, cut into wedges
• 1 avocado, cut into wedges
• 60 g red cabbage, shredded
• 1 carrots, peeled and cut into matchsticks
• 4 butter lettuce leaves
• Sour cream to serve