Ingredients
| 1 small broccoli (florets torn) |
| 2 tbsp extra virgin olive oil |
| 1 tin black beans (drained rinsed and drained) |
| 1 small red capsicum (deseeded and diced) |
| 1 small lebanese cucumber |
| 120 g corn kernels |
| 1 handful coriander leaves |
| 1 handful mint leaves |
| ½ whole lime |
| 1 tbsp cumin |
| 1 pinch salt |
| 1 pinch pepper (black) |
| 1 whole lime (wedges) |
Preparation
Read full directions on Cook Republic at http://www.cookrepublic.com/charred-broccoli-mexican-salad/
