I love nothing more than a tasty, quick and cost effective recipe. So here’s one for all the students out there! My black bean salad with roasted corn and fried eggs is a real crowd pleaser.
This packs a punch of protein, while giving you the perfect meal for breakfast, lunch or dinner.
Ready in 12 minutes
Good For Brunch
Slices the corns off the cob.
Heat half the oil in a large frying pan. Add the garlic, pinch of salt and smoked paprika. Stir for a few seconds until fragrant then add the beans and corn. Stir for 5-7 minutes until cooked through.
While this is cooking thinly slice the cos lettuce, throw over the oil and a pinch of salt. Add the corn and bean mix to it.
Heat the rest of the oil and fry the eggs to your liking. Then place them on top of the salad and serve with fresh lime juice.