Charred Corn with Av­o­cado and Black Bean Salad

Serves 6, Prep and Cook: 25 mins

New Idea - - New Food Ideas -

50g but­ter, melted 2 x 425g pack­ets corn

cob­bettes 1 small ice­berg let­tuce, finely

shred­ded 400g can black beans, drained,

rinsed 2 av­o­ca­dos, sliced DRESS­ING 120g sa­chet Mex­i­can Spice

Stir In Sea­son­ing ½ small red onion, finely chopped ¼ cup finely chopped fresh

co­rian­der ½ cup olive oil ¹⁄³ cup lime juice 1 tsp caster sugar 1 tomato, finely chopped 1 To make dress­ing, place 1 ta­ble­spoon of the sea­son­ing in a jug. Add onion, co­rian­der, oil, juice and sugar. Whisk well to com­bine. Sea­son with salt and pep­per. Stir in tomato. 2 Com­bine but­ter and re­main­ing sea­son­ing in a large bowl. Add corn. Toss well to coat. Sea­son with salt and pep­per. 3 Heat an oiled, large, bar­be­cue grill plate over a medium heat. Add corn. Cook, turn­ing oc­ca­sion­ally, for about 8 to 10 min­utes, or un­til charred and ten­der. Re­move. 4 To serve, place let­tuce, beans and av­o­cado on a serv­ing plat­ter. Spoon over dress­ing. Ar­range corn around salad.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.