Food trends can be intimidating for some people so making those trends more accessible and easy is an idea Annabel Langbein favours.
"The act of cooking can be very empowering, but life is so busy and has so many challenges you can often feel like you are not doing anything well.''
She looks at Mexico in her latest book as it is a place she has visited many times (she is fluent in Spanish).
‘‘The recipes in there are Mexican with a twist.''
She suggests people might like to try something different at a barbecue - such as her black bean, corn and avocado salad.
"Its a great combination: put some coriander in there and then make Mexican dressing and, straight away, you have this different flavour.''
She also hoped her hints and tips helped to demystify some flavours and trends, taking the fear and angst out of trying something new.
The aim is for people to follow the recipe if that is what suits them, but to also offer creative cooks some cues "to send them off on their own creative path''.
TAKE IT FREE RANGE: Soaking the beans in a hot dressing helps them to absorb the flavours. For stress-free entertaining make the dressing and soak the beans up to two days in advance, then just toss through the remaining ingredients at the last minute.
Annabel Langbein's Black Bean, Corn and Avocado Salad
I like to make this in summer when fresh corn is plentiful and cheap. Enjoy it by itself for a lunch or light meal, or serve with spicy barbecued steak or chicken for a simple summer dinner.
Prep 10 mins, plus macerating.
Serves 4.
DF GF V VE
Ingredients
400g can black beans, rinsed and drained
1 recipe Mexican Dressing (see below), warmed
1 cup corn kernels, cooked or raw
1 large avocado, chopped
1 spring onion, thinly angle-sliced
2 tbsp chopped coriander leaves lime wedges or cheeks, to serve
Mexican Dressing:
2 tbsp extra virgin olive oil
2 cloves garlic, finely sliced
2 tsp ground cumin
½ tsp chilli flakes
1 tbsp white vinegar
salt and ground black pepper, to taste
To make dressing:
Heat oil, garlic, cumin and chilli in a pot and sizzle gently for a couple of minutes without letting the garlic brown. Remove from heat and stir in the vinegar, salt and pepper.
Assembly:
Add beans to warm Mexican Dressing and allow to stand at room temperature for 10 to 15 minutes or in the fridge for up to 2 days.
When ready to serve, gently toss through corn, avocado, spring onion and coriander and drizzle with lime juice.
● This recipe is extracted from Annabel's new summer annual Annabel Langbein A Free Range Life: Endless Summer (Annabel Langbein Media, $24.95), available from Paper Plus, the Warehouse and all good supermarkets and bookshops.
Freebie
We have six copies of Annabel Langbein A Free Range Life: Endless Summer to give away. Send your contact details with Annabel in the subject line to playtime@odt.co.nz by January 12.
