Black Bean and Corn Salad Wraps

Instructions

1. 1

   Put the frozen corn and 30 ml water in a 1.5-liter microwave-safe nonmetal bowl. Cover with a vented microwave-safe lid. Microwave at 1000 watts on high for 2 minutes, stir, then cook for another 2–3 minutes until steaming throughout and at least 74°C/165°F, following any longer cooking time required by the package.

2. 2

   Let the corn stand covered for 1 minute, then carefully uncover, drain and spread on a wide plate to cool for about 5 minutes. Prepare the vegetables while the corn cooks and cools.

3. 3

   Drain and rinse the black beans; the listed quantity is two 425 g cans and should yield about 500 g drained beans. Wash the fresh produce, remove the pepper's stem and seeds, finely dice the pepper and onion, halve the tomatoes and chop the cilantro.

4. 4

   In a large mixing bowl, whisk together the lime juice, finely grated lime zest, olive oil, vinegar, maple syrup, minced garlic, cumin, smoked paprika and salt.

5. 5

   Add the drained beans, cooled corn, pepper, onion, tomatoes and cilantro. Toss thoroughly so the dressing coats everything.

6. 6

   Lay out eight soft 20 cm tortillas. Divide the salad evenly among them, lifting it out with a slotted spoon so excess dressing stays in the bowl. Fold in the sides and roll snugly. Serve immediately, with two wraps per person.