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Black Bean and Corn Salad

  • Preparation Time5 mins
  • Cooking Time6 mins
  • Serves6
  • DifficultyEasy
4 ears corn, husks removed
2 tbsp olive oil
150g diced red peppers
120g diced red onion
60ml cider vinegar
1 (425g) tin black beans, rinsed and drained
5g minced garlic
50g mangetout, julienned
1 tsp sea salt
1 tsp freshly ground black pepper
1) Preheat the griddle to medium. Griddle the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and use a serrated knife to remove the kernels. Set aside.

2) In a medium saute pan over medium-high heat, add the olive oil, then the red pepper and the red onion. Saute for 3 minutess, then add the vinegar, beans and corn and saute for 2 minutes.

3) Stir in the garlic and the mangetout and saute for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper, to taste. Serve warm or cold.

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