Chipotle bean and corn salad

Salad

• 2 sweet corn cobs (approx. 200 g), husks and silks removed
• 150 g red onion (approx. 1 onion), cut into quarters
• 1 red capsicum, deseeded and cut into pieces (4 cm)
• 4 sprigs fresh coriander, leaves only
• 100 g cherry tomatoes, cut into halves
• 400 g canned kidney beans, rinsed and drained (approx. 250 g after draining - see Tips)
• 1 avocado (ripe), flesh only, cut into cubes (1 cm)

Chipotle chilli dressing

• 40 g lime juice (approx. 2 limes)
• 60 g grapeseed oil
• 1 garlic clove
• 1 tsp ground cumin
• 30 - 40 g chipotle chillies in adobo sauce (approx. 2 chillies - see Tips), to taste
• 1 tsp salt
• ¼ tsp ground black pepper
• ½ iceberg lettuce, finely shredded
• sour cream, to serve
• fresh coriander leaves, for garnishing