Red Kidney Bean Salad with charred sweet corn, cucumber, spring onion, coriander, lime and feta

By May 9, 2018All Recipes, Salad, Starter

Red Kidney Bean Salad with charred sweet corn, cucumber, spring onion, coriander, lime and feta

Ingredients

  • 2 corn on the cob
  • olive oil
  • 1 can GOLDCREST kidney beans, drained and rinsed
  • ½ cucumber, finely diced
  • 1 cup chopped of coriander
  • ½ cups chopped spring onion
  • 3/4 cup crumbled feta
  • handful of micro greens
  • coriander sprigs for garnish

For the dressing:

Instructions

  1. Blanch the corn in a pan of salted boiling water for 1 minute then put straight into ice water. Once cool drain and dry.
  2. Brush dried corn with olive oil and place in a very hot griddle pan. Allow each side of the corn to char then remove from the pan and allow to cool.
  3. Remove the corn kernels with a knife.
  4. Slice the cucumber and spring onion and finely chop the coriander.
  5. To make the dressing add all the dressing ingredients in a small jug and mix well with a fork.
  6. In a bowl mix the GOLDCREST kidney beans, charred corn, cucumber, spring onion, coriander, micro greens and dressing and toss well.

Transfer onto a serving platter/bowl and crumble over the feta and garnish with a couple of coriander sprigs and enjoy!

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