Either 1) open a 400g can of black beans, drain and warm slightly before placing in a mixing bowl, or 2) make from dried and place 1/2 cup/100g dry black beans in a cooking pot with 6 cups/1.5L water, 1 tsp cumin, and 1 tsp salt. Stir and bring to a boil. Reduce the heat to a simmer add a 5 cm piece of kombu (optional), and cook, uncovered until the beans are tender (about an hour, but up to 1.5), adding more water to the pot to keep your beans submerged. Drain, discard the kombu and place in a mixing bowl.

While the beans are still warm, mix in 1/4 cup (60ml) chimichurri sauce. Set aside.

Finely chop 1 red or orange bell pepper, 1 large tomato, 1 large shallot, and 1 Persian cucumber and add to the beans. Add 1/3 cup (80g) cooked corn kernels, a good drizzle of olive oil and some salt and pepper to taste. Adjust with more chimichurri sauce as required.