Black Bean and Corn Salad

Thaw it, but there is no need to cook it. The method adds the corn straight to the bowl, and sweetcorn is blanched before freezing so it is already safe to eat. Drain it well once thawed, or the water thins the lime dressing.

The dressing does most of the work, since a third of a cup of lime juice coats everything once tossed. Dice the avocado last and add it just before the dressing goes on, rather than letting it sit cut in the bowl.

Mix everything except the avocado and tomatoes a day ahead and keep it chilled. Both of those soften and release water as they sit, so fold them through with the dressing shortly before serving.

Yes to both, in the same cup and a half. Canned needs draining and rinsing like the beans, and fresh corn cut from the cob is worth blanching for a minute so it is tender rather than starchy.

Flat-leaf parsley is the usual substitute if coriander tastes soapy to you, and it keeps the salad looking the same. It is milder, so a little chopped green onion top or a squeeze more lime makes up the difference.

It works as a side beside anything grilled, and doubles as a salsa with tortilla chips. Spooned into tacos or over rice it stretches into a light meal on its own.