Mexican black bean salad | Cookbook | Umami

Ingredients

• 1 cup (200g) fresh corn kernels, or frozen corn kernels
• 2 large corn tortillas
• 2 tablespoons olive oil
• 50g jalapeno chillies in brine, drained,
• 1 1/2 tablespoons brine reserved
• 100g sour cream
• 425g can black (turtle) beans, rinsed, drained
• 2 truss tomatoes, seeds removed, sliced
• 1/2 bunch coriander, leaves picked
• 1 small red onion, halved, thinly sliced
• 1 avocado, sliced
• 1 cup shredded cos lettuce
• Lime wedges, to serve