Mexican Corn Salad

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Ingredients

2 corn cobs corn cob
1 cans can kidney beans kidney beans
drained and rinsed
0.5 bunches bunch coriander coriander
roughly chopped
1 avocados avocado
stone removed and chopped
0.5 cucumbers cucumber
diced
2 limes lime
juice only
olive oil olive oil
salt salt
peppers pepper

Mexican corn salad

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0:30 min
(31)

Method

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.

  1. 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.
  2. 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.
  3. Adjust the dressing and seasoning to taste, then serve.

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