Corn Black Bean Salad - Mexican Style
By Aden B. at Pantry Twenty.
Produce:
- limes
- corn, tomatoes, capsicum, cucumber
- onion, garlic, chilli, coriander
Pantry/Fridge:
- black beans
- maple syrup, olive oil (or avocado, veg stock)
- salt, mixed herbs, cumin, red chilli powder
Makes 4 side servings
Ingredients
DRESSING:
- 4 Tbs lime juice (from 2 limes)
- 2 Tbs olive oil or 1 mashed avocado
- 1 Tbs maple syrup
- 1/2 tsp salt
- 2 1/2 cups corn kernels (from 3 ears)^
- 2-3 cloves garlic
- 2 Tbs macadamia oil^ or veg stock
- 1 tsp dried mixed herbs
- 1 tsp ground cumin
- 1/4 tsp red chilli powder
- 1/2 tsp salt
- 1 1/2 cups cooked black beans^
- 2-3 roma/plum tomatoes
- 1 green capsicum
- 1 Lebanese/Persian cucumber
- 1 small red onion^
- 1/2 cup coriander leaves
- 1 jalapeno chilli^
^ see notes below for substitutions
Instructions
1. If using dried black beans, prepare 1 1/2 cups cooked beans, then drain and set aside. In a small jar, place 4 Tbs lime juice, 2 Tbs olive oil (or fresh avocado*), 1 Tbs maple syrup and 1/2 tsp salt. Put the lid on and shake well (or whisk ingredients together in a bowl), then set aside.
2. If using fresh corn, slice kernels from the cob** to make 2 1/2 cups. If using frozen kernels, place in a strainer under warm running tap water until thawed. If using tinned kernels, drain well. Peel and mince 2-3 garlic cloves.
3. Turn on the oven’s grill function/broiler. Place the corn kernels and minced garlic in a large mixing/salad bowl. Then add 2 Tbs macadamia oil or vegetable stock, 1 tsp dried mixed herbs, 1 tsp ground cumin, 1/4 tsp red chilli powder and 1/2 tsp salt. Mix to combine, then transfer to a baking tray and spread out in a single layer.
4. Grill/broil for 3-5 min if using fresh corn (2-3 min for frozen or tinned), then remove from oven and toss the corn. Return tray to oven and grill/broil for further 2-4 min (less for frozen or tinned) until charred with browned edges. If you don’t have an oven grill or broiler, cook corn in a frypan on the cooktop***.
5. Transfer cooked corn back to the large mixing/salad bowl. Add 1 1/2 cups cooked black beans to the bowl. Dice tomatoes, capsicum, cucumber and onion. Roughly chop coriander to fill 1/2 cup and finely chop chilli. Add all these to the bowl with the corn and beans.
6. Pour in the prepared dressing and toss gently until everything is evenly coated. Taste and adjust seasoning with extra salt. Leave in refrigerator for 15 min to 2 hours before serving so the flavours can infuse. Best eaten within a day but can be stored in an airtight container in the refrigerator for up to 3 days. Not suitable for storing in the freezer.
Notes:
^ Suggested ingredient substitutions:
3 ears of fresh corn = 2 1/2 cups frozen or tinned corn kernels. Use fresh corn kernels from the cob for best flavour
2 Tbs macadamia oil = 2 Tbs light/refined olive oil or other high-heat oil (use veg stock to make it oil-free)
1 1/2 cups cooked black beans = 1 1/2 cups cooked black-eyed peas or a combination of both
1 small red onion = 1 small white onion or 3 stalks green onions or 2-3 shallots
1 jalapeno chilli = 1/2 serrano chilli (smaller in size but 2-4x more heat than jalapeno) or use pickled jalapeno chillies
* To make dressing oil-free, mash the flesh from 1 small ripe avocado until smooth. Add 1-2 Tbs of water if dressing is too thick.
** A less messy method for slicing corn kernels off the cob is to hold a shucked ear of corn vertically on a chopping board that is placed inside a large rimmed baking tray. Using a sharp knife, slice kernels off the cob in a top-to-bottom motion so that they fall within the baking tray.
*** In a large frypan over high heat, drizzle oil or vegetable stock. Add garlic and cook for 10 sec, then add corn kernels, herbs, cumin, ground red chillies and salt. Stir briefly to combine, then cook without stirring for 3-5 min. Now stir once or twice more and cook for further 2-4 min (less for frozen or tinned corn) until charred with browned edges.
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