A delicious, fresh and easy summer salad packed full of flavour, vegetables and anti-inflammatory ingredients. 

Black Beans - just like other members of the bean and legume families, black beans are an excellent anti-inflammatory source of plant protein, B-group vitamins, iron, calcium, phosphorous, zinc and magnesium. They are high in dietary fibre, which helps support healthy bowels and contain polyphenols that work as antioxidants.

Cumin - has long been recognised for its multitude of benefits, including aiding digestion, supporting your immune system, and promoting blood circulation. Cumin also has strong anti-inflammatory effects that work to reduce pain, inflammation and muscle spasms in the body.

Turmeric - has incredible anti-inflammatory properties ideal for reducing joint pain and soothing arthritis. Curcumin, the main active ingredient in turmeric, is a strong antioxidant and has powerful effects to help reduce inflammation.

Extra-Virgin Olive Oil - is full of powerful antioxidants which work to help reduce inflammation. Oleocanthal, one of the natural phenolic compounds found in Extra-Virgin Olive Oil, has been shown to work similarly to anti-inflammatory drug ibuprofen.

Serves 4 | Prep 15 min | Refrigeration 1hr | Cooking 15 min

Ingredients:

• 600g skinless chicken breast, roughly diced
• 2 cups canned black beans, drained
• 2 cups canned corn, drained
• 1 medium red onion, diced
• 2 tomatoes, diced
• 2-3 cups chopped romaine or cos lettuce, washed
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 2 teaspoons paprika
• 1/4 teaspoon chilli powder
• 2 tablespoons extra-virgin olive oil
• 1 red cayenne chilli, sliced

For Guacamole:

• 1 large ripe avocado
• Salt and pepper
• Juice of one lime

Method:

1. Combine chilli powder, cumin, paprika, turmeric and 1 tablespoon of olive oil in a large mixing bowl. Add chicken and turn to coat. Season with salt and cracked pepper. Refrigerate for at least 1 hour. 


2. Add remaining oil in non-stick frying pan on medium-high heat. Cook chicken for 3 – 4 minutes on each side, or until nicely browned and cooked through. Transfer chicken to a plate. 


3. To make the guacamole, peel and mash avocado in a medium sized bowl. Add fresh lime juice and season with salt & pepper to taste.

4. To assemble the bowl, add lettuce, black beans, corn, tomato, onion and chicken. Top with 1 tablespoon of guacamole and garnish with sliced red chilli.