Mexican chopped salad




Prep Time


Cook Time

Almost a meal in itself, his colourful salad is ideal for the height of summer when fresh corn is at its best.



For the salad

  • 4 corn cobs — husks on
  • 400g can black beans — rinsed and drained
  • 4 cups chopped lettuce
  • 3 tomatoes — deseeded and diced
  • 1 red capsicum — diced
  • ½ red onion – diced
  • ½ cup chopped fresh coriander

For the lime dressing

  • ¼ cup fresh lime juice
  • 2 tablespoons honey
  • 1 clove garlic — crushed
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ cup olive oil
  • Ground black pepper, to taste


For the Mexican chopped salad

  • To make the Lime Dressing, combine the lime juice, honey, garlic, cumin and salt in a small bowl.
  • Add the oil in a slow, steady stream, whisking continuously. Taste for seasoning and add pepper and extra salt if required.
  • To make the salad, place 2 cobs of corn in the microwave and cook for 3 minutes. Repeat with the remaining 2 cobs. Cool for 5 minutes then remove the husks and cut the kernels from the cobs.
  • Place in a large serving bowl, add all remaining salad ingredients and drizzle with the Lime Dressing. Toss to serve.