200 gmlong-grain rice2corn cobs, husks and silks removed800 gmcanned blackbeans, drained and rinsed (see note)2avocados, halved, seeds removed, cut into wedges1½ cups(loosely packed) coriander½ a lime, juice onlyTomatillo½ Spanish onion, finely chopped1garlic clove, thinly sliced2limes (or to taste), juice only50 mlextra-virgin olive oil100 gmdrained canned tomatillos, coarsely chopped (see note)2pickled green chillies, drained and thinly sliced
Bring a large saucepan of water to the boil. Add rice and corn and cook until corn is tender (7-8 minutes). Remove corn with tongs and refresh under cold running water. Continue cooking rice until al dente (another 4-5 minutes), drain, rinse under cold running water and transfer to a serving bowl.
Remove corn kernels with a sharp knife, trying to keep them in clusters, then add to rice with beans, avocado and coriander. Squeeze a little lime juice over avocado to prevent discolouration.
Meanwhile, for tomatillo, combine onion, garlic, lime juice and olive oil in a bowl and stand for 5 minutes. Add tomatillo and pickled chilli, season to taste and mix to combine. Drizzle a little dressing over bean mixture and toss to combine. Serve immediately with extra dressing passed separately.
Note Canned blackbeans are available from select delicatessens. Canned tomatillos are available from select delicatessens, Monterey Mexican Foods and The Essential Ingredient.