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Charred Corn And Bean Mexican Salad

Charred Corn And Bean Mexican Salad

Ingredients for One

  1. 100 grams kidney beans
  2. 30 mixed salad leaves
  3. 10 grams coriander
  4. 0.5 corn cobs
  5. 0.5 tsp ground cumin
  6. 0.5 carrots
  7. 1 red capsicum
  8. S avocado
  9. 1 tbsp extra virgin olive oil - PANTRY ITEM
  10. 0.5 tbsp red wine vinegar - PANTRY ITEM
  11. 0.5 tsp honey or brown sugar - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 200 grams kidney beans
  2. 60 mixed salad leaves
  3. 20 grams coriander
  4. 1 corn cobs
  5. 1 tsp ground cumin
  6. 1 carrots
  7. 1 red capsicum
  8. M avocado
  9. 2 tbsp extra virgin olive oil - PANTRY ITEM
  10. 1 tbsp red wine vinegar - PANTRY ITEM
  11. 1 tsp honey or brown sugar - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 400 grams kidney beans
  2. 120 mixed salad leaves
  3. 30 grams coriander
  4. 2 corn cobs
  5. 2 tsp ground cumin
  6. 2 carrots
  7. 1 red capsicum
  8. L avocado
  9. 4 tbsp extra virgin olive oil - PANTRY ITEM
  10. 2 tbsp red wine vinegar - PANTRY ITEM
  11. 2 tsp honey or brown sugar - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 600 grams kidney beans
  2. 180 mixed salad leaves
  3. 40 grams coriander
  4. 3 corn cobs
  5. 3 tsp ground cumin
  6. 3 carrots
  7. 2 red capsicum
  8. 2 avocado
  9. 6 tbsp extra virgin olive oil - PANTRY ITEM
  10. 3 tbsp red wine vinegar - PANTRY ITEM
  11. 3 tsp honey or brown sugar - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Prep:

  1. wash and chop red capsicum
  2. drain and rinse kidney beans
  3. peel and coarsely grate carrots
  4. remove husk, and cut kernels from corn with a sharp knife
  5. wash and chop coriander, including stems
  6. peel and chop avocados
  7. wash salad leaves

Method:

  1. Cook the corn and capsicum in a dry non stick frying pan over a medium to high heat for about 10 minutes, or until lightly charred.
  2. To make dressing, whisk oil, vinegar, honey or brown sugar and cumin.
  3. Just before serving place corn, capsicum, beans, carrots, salad leaves, avocado and coriander in a large bowl. Toss to combine. Serve
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