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Black bean & sweetcorn salad
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4 essential Waitrose Sweetcorn
3 tbsp olive oil, plus extra to drizzle
2 x 400g cans black beans, drained and rinsed
Juice of 2 limes
2 tsp white wine vinegar
Pinch caster sugar
½ tsp ground cumin
1 bunch salad onions, finely sliced
28g pack fresh coriander, roughly chopped
1. Heat a griddle over a high heat. Rub the sweetcorn with a drizzle of olive oil then cook, turning regularly, for 8-10 minutes, until charred. Set aside to cool slightly, then slice the kernels off the cob with a sharp knife and tip into a serving bowl with the black beans.
2. Place the lime juice, vinegar, caster sugar and cumin in a bowl. Season to taste and whisk in the olive oil. Pour over the sweetcorn and beans. Add the salad onions and coriander, toss well and serve with the pork pibil.
If you're using the barbecue, why not cook the corn over hot coals instead of on the griddle. It'll give the salad a lovely smoky flavour.
Typical values per serving:
Vegetarian | Living well