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