|2||corn cobs corn cob|
|1 cans can|| kidney beans
(drained and rinsed)
|0.5 bunches bunch|| coriander
(stone removed and chopped)
|olive oil olive oil|
Mexican corn salad
This refreshing salad recipe is lovely served as a barbecue side dish, but is also a great way of using up leftover corn cobs the next day if someone grilled a few too many.
- Cook the corn cobs on the barbecue for 10 - 15 minutes, until golden (alternatively, roast in a hot oven until charred). Once cooked, set aside and leave to cool a little.
- Remove the kernel from the corn and mix with the kidney beans, avocado, cucumber and coriander. Drizzle over the lime juice and a little olive oil and toss to combine.
- Adjust the dressing and seasoning to taste, then serve.