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Charred Chilli Corn and Smoky Bean Salad
by Colne Life magazine
FOR THE VEGGIE-LOVING DAD
Ingredients
- 6 corn on the cobs
- 6 small sweet potatoes
- 2 1⁄2 tbsp olive oil
- 1⁄2 lime, juiced
- 1 red onion, finely chopped
- 1-2 red chillies (to taste), deseeded and finely chopped
- 400g tin kidney beans, drained and rinsed 400g tin black beans, drained and rinsed 2 tsp smoked paprika
- 30g pack fresh parsley, finely chopped 100g reduced-fat salad cheese, crumbled
Method
- Light the barbecue at least 40 mins before cooking or heat a griddle pan over a medium-high heat.
- Rub each corn cob with 1⁄2 tsp oil and season with salt. Griddle for 15-20 mins, turning every 2-3 mins until golden and charred, and the kernels are tender. Leave to cool until you can handle them.
- Meanwhile, pierce the sweet potatoes all over with a fork and microwave on high in 2-min bursts for 10-15 mins on high (or in 2 batches for 6-10 mins) until tender throughout when pressed.
- Rub the sweet potato skins with 1⁄2 tbsp oil. While the sweetcorn is cooling, transfer the sweet potatoes to the barbecue or griddle pan and cook for 4-5 mins, turning every 1 min, until the skins are crisp and lightly charred.
- Mix the remaining 1 tbsp oil, the lime juice, onion, chilli, beans and paprika in a bowl with some seasoning.
- Stand the corn cobs on a chopping board and use a sharp knife to slice off the kernels. Add the sweetcorn to the bowl with the parsley and most of the cheese. Toss everything together.
- Split the charred sweet potatoes using a sharp knife and spoon in the chilli sweetcorn.
- Scatter with the remaining cheese and a grind of black pepper, and serve with any remaining salad alongside.
ColneLife May/June 24