Zimbabwean Maputi Peanut Corn Salad

Ingredients

• 6 cups popped corn, unsalted
• 1 can black beans, drained and rinsed
• 1/2 cup roasted peanuts
• 3 tbsp neutral oil
• 1/2 small red onion, very finely diced
• 2 garlic cloves, minced
• 1 red chili, minced
• 1 tsp ground cumin
• 3 ripe tomatoes, diced
• 1 avocado, sliced
• 3 limes, 2 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 1/4 cup chopped cilantro or parsley

Steps

1. Whisk the lime juice, oil, garlic, chili, cumin, and salt together into a dressing and taste it. It should be sharp and well salted, because popped corn absorbs seasoning fast.
2. Toss the black beans, tomatoes, and red onion in the dressing and leave them for 10 minutes so the beans take on the flavour.
3. Drain the beans and tomatoes from the excess dressing with a slotted spoon, keeping the liquid.
4. Put the popped corn in a large serving bowl and add the dressed beans and tomatoes on top.
5. Do not combine them until the moment you serve. Popped corn goes soft within a few minutes of meeting a wet dressing, and softness is the one thing this salad cannot survive.
6. Toss everything together quickly with just enough of the reserved dressing to coat, no more.
7. Scatter the peanuts and cilantro over the top and lay the avocado slices alongside.
8. Serve immediately, while the corn is still audibly crisp, with the lime wedges.

Allergen note: Contains peanuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.