Mexican Black Bean and Corn Salad with Coriander Dressing
This hearty salad with bright Mexican flavours will perk up your next barbecue.
Kelly GibneyChef
- prepare
- 4 servings
- Easy
Caption:There are lots of fresh Mexican flavours in this hearty salad.Photo credit:Kelly Gibney
This salad brings fresh, zesty flavours and is a brilliant meal as it is or can be served alongside your favourite protein. It’s a great option for BBQs and shared meals.
Drizzle with the dressing just before serving.
Ingredients
- For the dressing:
- A large handful of fresh coriander leaves
- ½ cup olive oil
- 3 Tbsp lemon or lime juice
- 1 tsp ground cumin
- 1 tsp sugar
- 1 small garlic clove
- Salt and pepper, to taste
- For the salad:
- 1 cob sweetcorn
- 80g wild rocket leaves
- 1 red capsicum
- 1 tin black beans in brine, drained and rinsed
- 100g cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- ½ firm avocado, cut into cubes
- 100g feta, crumbled
- Toasted pumpkin seeds, to garnish
Instructions
- Make the dressing by using a hand blender to blitz together the coriander, olive oil, lemon juice, cumin, sugar and garlic until smooth. Taste and season well.
- Bring a pot of water to a boil. Remove the husk of the corn. Drop the corn into the pot. Cook for 4 minutes. Remove carefully and leave to cool.
- Hold the corn cob vertically and use a sharp knife to remove the kernels from the cob in downward slices, holding it close to the cob to keep the corn kernels intact.
- Select a large plate or platter. Scatter the rocket leaves, capsicum and corn. Top with the black beans.
- Finish by adding the cherry tomatoes, red onion, avocado and feta.
- Drizzle some of the dressing over the top. Serving the rest on the side to be added as desired.
- Garnish with a good grind of cracked pepper and a sprinkle of toasted pumpkin seeds.
