Collect together your equipment (see Recipe Notes below) and ingredients.

First make the salad: shuck the sweetcorn, if necessary, and then slice off the kernels. The easiest way to do this is to place a small ramekin dish, upside down, in a larger bowl. Sit the end of the sweetcorn cob on the ramekin, and slice off the kernels. Take a spoon and drag this down the cob to remove any extra flavours and nutrients.

Peel and finely chop the onion.

Remove the stem and seeds from the red pepper and finely chop.

Heat the oil in a frying pan, wok or casserole dish, over a moderate heat and add the sweetcorn kernels. Cook for 5 minutes until softened.

Add the onion and red pepper and continue to cook for a further 5 minutes.

Now throw in the peeled and crushed garlic and chilli flakes. Cook for around a minute, until aromatic.

Drain and rinse the black beans and add to the sweetcorn mix with the fresh coriander. Stir well to mix.

Stir in the dressing to taste, and leave to develop the flavours.

Make the dressing: simply put all the dressing ingredients into a jug or jam jar, screw the lid on tightly and shake well. Alternatively mix vigorously with a spoon.

Delicious as a meal in its own right but goes well as a side with: fajitas, guacamole, salsa, sour cream, wraps