Name: Warm Salad of Sweetcorn, Red Pepper, Black Beans and Coriander with Chilli and Lime
Prep time: 15 min
Ingredients: 1 tablespoon olive oil; kernels cut from 4 ears of sweetcorn; 1 red onion, peeled and finely chopped; 1 red pepper, stem and seeds removed, finely chopped; 4 cloves of garlic, peeled and crushed; 1/4 teaspoon chilli flakes; 1 tin black beans, drained and rinsed; 1½ tablespoons dressing (recipe below); 10g chopped coriander; ¼ teaspoon fine salt; ¼ teaspoon freshly ground black pepper; 2 tablespoons olive oil; 1 tablespoon lime juice; 2 teaspoons runny honey; ⅛ teaspoon fine salt; freshly ground black pepper; fajitas; guacamole; salsa; sour cream; wraps

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Bursting with flavour, texture, nutrients and colour, this Warm Mexican Sweetcorn and Black Bean Salad makes a wonderful accompaniment to Mexican food, as well as a fabulous side for barbecues or buffets.

This warm salad ticks just about every box you need for a complete meal in one dish, a side or a packed lunch the following day. Scatter over some cotija or feta cheese and, quite frankly, supper sorted. Beloved by everyone in this house, regardless of carnivorous as well as vegetarian diets, this salad is on rotation all year round, but particularly in the summer.

How to make Warm Salad of Sweetcorn, Red Pepper, Black Beans and Coriander with Chilli and Lime

Collect all your ingredients together:

For the salad –

olive oil
kernels cut from ears of sweetcorn
red onion, peeled and finely chopped
red pepper, stem and seeds removed, finely chopped
cloves of garlic, peeled and crushed
chilli flakes
black beans, drained and rinsed
dressing (recipe below)
fresh coriander
fine salt
freshly ground black pepper

The dressing –

olive oil
lime juice
runny honey
fine salt
freshly ground black pepper

Goes well with –

fajitas
guacamole
salsa
sour cream
flatbread/wraps

How to make this delicious salad:

Shuck the sweetcorn, if necessary, and then slice off the kernels. The easiest way to do this is to place a small ramekin dish, upside down, in a larger bowl. Sit the end of the sweetcorn cob on the ramekin, and slice off the kernels. Take a spoon and drag this down the cob to remove any extra flavours and nutrients.
Peel and finely chop the onion.
Remove the stem and seeds from the red pepper and finely chop.
Heat the oil in a frying pan, wok or casserole dish over a moderate heat and add the sweetcorn kernels. Cook for 5 minutes until softened.
Add the onion and red pepper and continue to cook for a further 5 minutes.
Now throw in the peeled and crushed garlic and chilli flakes. Cook for around a minute, until aromatic.
Drain and rinse the black beans and add to the sweetcorn mix with the fresh coriander. Stir well to mix.
Stir in the dressing to taste, and leave to develop the flavours.

The dressing –

Simply put all the dressing ingredients into a jug or jam jar, screw the lid on tightly and shake well. Alternatively mix vigorously with a spoon.

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Warm Salad of Sweetcorn, Red Pepper, Black Beans and Coriander with Chilli and Lime

Course light lunch, light supper, Side Dish

Keyword black beans, red pepper, sweetcorn, warm salad

Prep Time 15 minutes

Servings 4

Author Susan

Ingredients

For the salad –

1 tablespoon olive oil
kernels cut from 4 ears of sweetcorn
1 red onion, peeled and finely chopped
1 red pepper, stem and seeds removed, finely chopped
4 cloves of garlic, peeled and crushed
1/4 teaspoon chilli flakes
1 tin black beans, drained and rinsed
1½ tablespoons dressing (recipe below)
10g chopped coriander
¼ teaspoon fine salt
¼ teaspoon freshly ground black pepper

The dressing –

2 tablespoons olive oil
1 tablespoon lime juice
2 teaspoons runny honey
⅛ teaspoon fine salt
freshly ground black pepper

Goes well with:

fajitas
guacamole
salsa
sour cream
wraps

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
First make the salad: shuck the sweetcorn, if necessary, and then slice off the kernels. The easiest way to do this is to place a small ramekin dish, upside down, in a larger bowl. Sit the end of the sweetcorn cob on the ramekin, and slice off the kernels. Take a spoon and drag this down the cob to remove any extra flavours and nutrients.
Peel and finely chop the onion.
Remove the stem and seeds from the red pepper and finely chop.
Heat the oil in a frying pan, wok or casserole dish, over a moderate heat and add the sweetcorn kernels. Cook for 5 minutes until softened.
Add the onion and red pepper and continue to cook for a further 5 minutes.
Now throw in the peeled and crushed garlic and chilli flakes. Cook for around a minute, until aromatic.
Drain and rinse the black beans and add to the sweetcorn mix with the fresh coriander. Stir well to mix.
Stir in the dressing to taste, and leave to develop the flavours.
Make the dressing: simply put all the dressing ingredients into a jug or jam jar, screw the lid on tightly and shake well. Alternatively mix vigorously with a spoon.
Delicious as a meal in its own right but goes well as a side with: fajitas, guacamole, salsa, sour cream, wraps