This salad is based on a photograph I saw of a salad by Jamie Oliver that I just LOVED the styling for. It turns out there’re quite a few ingredients different in between my version and his (namely that I’ve added black beans to this, and haven’t bothered to replace that bacon - there’s enough going on taste-wise I think).
But I really like how summery this salad is- the quinoa keeps it feeling light while the dollops of cream cheese and avocado make it rich without being too heavy. Add a few slices of ciabatta for a bigger lunch, or just serve up with a leaf salad. This will fit really well alongside a few other salads at a BBQ buffet too- perfect to bring along in separate components and assemble at a summer party. Something I realised after making this up for the first time last weekend was that the cream cheese and mango are kind of like an updated version of cheese and pineapple, and people can’t seem to resist it!
Corn, black bean, mango, avocado and vegan soft cream cheese salad
Makes enough for four big portions
Pinch of salt
1 tin or carton of black beans, drained and rinsed
1 mango, cut into small cubes
2 tbsp olive oil
2 corn on the cobs, sweetcorn removed
1 tsp chilli sauce
1 tsp paprika
1 handful baby tomatoes, chopped small
Juice of half a lime
Salt and pepper for seasoning
1 tub vegan cream cheese
1 avocado, thinly sliced
1 handful coriander
1. Prep your quinoa, and once cooked, rinse under cold water so you’re not adding it hot to the salad. Leave to cool while you prepare all the other components. Then add the quinoa, beans, mango, olive oil.
2. In a separate little bowl, mix the sweetcorn, chilli sauce and paprika. Then add this to the salad (the flavourings taste best if they’re predominantly mixed with the corn, and this step helps that). Then chuck in the tomatoes and lime juice and check the seasoning, adding salt and pepper if needed.
3. Finish off with some dollops of cream cheese and slices of avocado, and some torn coriander leaves, and you’re ready to go!