Mexican-inspired black bean and brown rice bowl

SERVES 4

• 20ml olive oil cooking spray

• 4 corn cob, husks and silks removed

• 2 cup cooked Woolworths brown rice

• 500g canned black beans, rinsed, drained

• 400g Solanato tomatoes, halved

• 2 Lebanese cucumber, roughly chopped

• 8 tbs light Greek yoghurt

• 2 tsp smoked paprika

• 4 sprig coriander, leaves picked

• 2 cup Macro Organic original corn chips

Optional, add extra lean protein 120g worth cooked to this dish!

Spray a barbecue or chargrill pan with oil and heat over medium heat. Cook corn for 8 minutes, turning, or until lightly charred and tender. When cool enough to handle, cut kernels from cob, using a small, sharp knife.

Arrange rice, corn, beans, tomato and cucumber in a bowl. Top with yoghurt and sprinkle with paprika and coriander. Serve with corn chips.