Grilled sweet corn salad with black beans & almonds

To say I love salsa would be an understatement. I know it’s a little strange to have such strong feelings for food, but hey, if you are a regular reader of my blog you will know Im slightly obsessive!

I have some version of salsa with most protein meals. It’s such a great way to get extra veggies into your meal and you can get really creative; corn, avocado, tomato, red capsicum, cucumber, beans (kidney, black pinto, chickpeas, cannelli) and herbs like chilli, coriander, parsley, mint, then there’s fruit like mango, peach, pineapple. The combinations are endless!

I wanted to share with you a great salsa recipe I found on SMH Cuisine here

Ingredients

  • 1 cup black beans, soaked overnight
  • 3 sweet corn cobs, husks on
  • 2 small red onions
  • 2 limes, juiced
  • 1 orange, juiced
  • 3 sweet corn cobs, husks on
  • 2 eschalots, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 green chilli, finely chopped
  • ½ cup olive oil
  • Salt and pepper
  • 100g smoked almonds, roughly chopped
  • 400g punnet mixed heirloom cherry tomatoes
  • 1 avocado, peeled and chopped into large chunks
  • Handful coriander leaves, washed and dried
  • Handful mint leaves, washed and dried

Method

Cook beans in plenty of water for about 60 minutes, or until tender. Drain and set aside. Peel and slice onion thinly. Pour over boiling water to cover for 10 minutes. Drain, then marinate in lime and orange juice for an hour.

Heat a barbecue hot plate to high and cook corn in the husk, turning to colour evenly, for 30 minutes. Remove and cool. Peel husks and slice kernels off the cob. Place kernels in a mixing bowl, discard cobs and husks. Fry eschalots until crispy. Drain on paper towel. Drain pickled onions, reserving a little juice.

Make a dressing with reserved juice, garlic and chilli. Whisk in as much olive oil as needed. Season with salt and pepper. Add beans, onions, eschalots, almonds, tomatoes, avocado and herbs to corn kernels with dressing, mix and serve.

***

I find this great with grilled chicken or beef, and it also goes well with soft tortillas and grilled prawns or fish.

Another cheat is to use canned black beans, because honestly, life is too short to soak lentils.

Also goes well with an ice-cold cerveza!

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