Charred corn, black bean and avocado salad
- 2 tablespoons lime juice
- 2 teaspoons paprika
- 1 tablespoon olive oil
- 4 small corn sweetcornXcobs, husks and silks removed
- 1 teaspoon honey
- 2 x 400g cans no-added salt black beans, rinsed, drained
- 175g baby capsicums, cut into quarters
- 2 tablespoons fresh coriandercilantroX leaves, chopped, plus extra to serve
- 120g mixed baby rocketarugulaX and spinach leaves
- ½ avocado, thinly sliced
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1 Lightly spray four 20cm lengths of foil with olive oil. Place half the lime juice, half the paprika and 2 teaspoons olive oil in a small bowl, mixing to combine. Dip cobs into lime mixture, rotating to cover all corn kernels, then wrap in prepared foil.
2 Preheat a barbecue hotplate or large chargrill pan over medium-high heat. Add corn and cook, turning, for 8–10 minutes or until corn is lightly charred and tender. Set aside to cool slightly.
3 Meanwhile, place honey, remaining lime juice, olive oil and paprika in a large salad bowl, mixing well to combine. Add beans, capsicum, coriander, mixed salad leaves and avocado slices, gently tossing to combine.
4 Carefully unwrap corn cobs. Slice into thin rounds and add to salad, gently tossing to combine.
5 Divide salad among four serving bowls, then serve garnished with extra coriander leaves.
Also known as mini capsicums, baby capsicums are sweeter than the usual variety. If you prefer, just cut your usual capsicums into smaller pieces.
Nutrition Info (per serve)
Total fat 14.6g
–Saturated fat 2.7g
Dietary fibre 24.6g
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