Charred Corn Salad
This simple charred corn salad makes a tasty and delicious end of summer or early autumn dish.
Equipment
grill or BBQ
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 3 ears of corn
- olive oil
- salt & pepper
- 400 g can black beans
- ½ red onion (finely sliced)
- 200 g cherry tomatoes (halved)
- ½ orange pepper (diced)
- 20 g fresh coriander
DRESSING:
- 3 Tbsp olive oil
- 1 garlic clove minced
- ¾ tsp cumin
- Juice of 2-3 limes
- 2-3 tsp maple syrup
- chilli powder to taste
- salt
Instructions
- Heat the grill to medium. Brush the corn with olive oil and season with salt and pepper. Please corn on an oven tray and grill the corn until charred all over. This should take around 15mins. (Alternatively, you can grill the corn on the BBQ).3 ears of corn, olive oil, salt & pepper
- Prepare the rest of the ingredients while the corn is grilling.
- Wash and drain the black beans and place them in a salad bowl. Add the finely sliced onion, cherry tomatoes cut in halves, diced orange pepper and finely chopped coriander.400 g can black beans, ½ red onion (finely sliced), 200 g cherry tomatoes (halved), ½ orange pepper (diced), 20 g fresh coriander
- When the corn is charred all over, remove it from the oven and leave it to cool for a few minutes. Using a sharp knife, cut the corn kernels off the cobs trying to keep as many clusters as you can.
- Place the charred corn in the salad bowl. Add the dressing ingredients and mix everything together. Adjust the amount of lime juice, maple syrup, salt and chilli powder to suit your own taste. Serve at room temperature.3 Tbsp olive oil, 1 garlic clove minced, ¾ tsp cumin, Juice of 2-3 limes, 2-3 tsp maple syrup, chilli powder to taste, salt
Nutrition
Serving: 1servingCalories: 275kcalCarbohydrates: 36gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gSodium: 404mgPotassium: 695mgFiber: 9gSugar: 9gVitamin A: 1183IUVitamin C: 40mgCalcium: 58mgIron: 3mg