Ingredients

• 180g (1 cup) black rice
• 2 tablespoons fresh lime juice, plus lime halves, to serve
• 2 corncobs, husks and silks removed
• Vegetable oil, to shallow-fry
• 3 white-corn tortillas, cut into 2cm-wide strips
• 400g can black beans, rinsed, drained
• 1 baby cos lettuce, leaves separated
• 1 avocado, quartered, sliced
• 1 red capsicum, deseeded, sliced
• 1 small red onion, thinly sliced
• 200g mixed cherry tomatoes, halved
• 20 cooked prawns, peeled, deveined, leaving tails intact
• 60ml (1/4 cup) whole egg mayonnaise
• Sriracha or chipotle chilli sauce, to taste
• 1 tablespoon pepitas, toasted

Method

• Step 1 Cook rice in a saucepan of boiling water for 25 minutes. Drain. Transfer to a bowl. Add lime juice. Toss to combine. Cool slightly.
• Step 2 Meanwhile, preheat barbecue grill or chargrill pan over high heat. Cook the corn, turning occasionally, for 12-15 minutes or until tender and lightly charred. Set aside to cool slightly. Cut the kernels from the cob.
• Step 3 Pour enough oil into a frying pan so it is 1cm deep. Place over medium heat. Cook the tortilla strips, turning once, for 1-2 minutes or until crisp. Transfer to a plate lined with paper towel.
• Step 4 Divide the rice among serving bowls. Sprinkle with pepitas. Top with the beans, lettuce, avocado, capsicum, onion, tomato, corn, prawns and the taco strips.

• Step 5 Combine the mayonnaise and chilli sauce, to taste, in a small bowl. Drizzle over the salad. Serve lime halves.