Black bean, corn and blood orange salad | Gourmet Traveller

Ingredients

• 250 gm black beans, soaked overnight in cold water (1¼ cups)
• 80 ml extra-virgin olive oil (1/3 cup)
• 2 limes, juice only
• 3 corn cobs, husks and silk removed
• 3 blood oranges, peeled and cut widthways into ½cm slices (see note)
• 200 gm bitter baby salad leaves, such as chicory or rocket