A lovely salad which is perfect for using the fresh corn cobs that are in the shops around now. We served with barbecued chicken but it would be great with loads of things. Another great idea by Sabrina Ghayour.
Sweetcorn, black bean & avocado salad – serves 5 to 6
- 3 fresh corn cobs
- 1 avocado, diced
- ½ a 400g tin black beans, drained and rinsed
- 2 kaffir lime leaves, very finely chopped (we didn’t have these but we added some lime zest instead)
- 2 scallions, thinly sliced
- ½ a small red pepper, finely diced
- ½ a small green pepper, finely diced
- 1 long red chilli, deseeded and finely chopped
- about 30g of fresh coriander, finely chopped
- 1 heaped tbsp of mayonnaise
- a drizzle of olive oil
Cook the corn cobs in lots of boiling salty water for about 10 minutes or until tender. Drain and rinse under cold water to cool, then drain again.
Use a sharp knife to cut the kernels off the cobs in strips.
Put the corn in a large bowl with all of the other ingredients and season well with Maldon sea salt and black pepper.
(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020)
Jono & Jules do food & wine 