Summer sweetcorn salad

    (4)
    1 hour 55 min

    This bright, summer salad is made with barbecued sweetcorn, white beans, fresh herbs and vegetables and a light vinaigrette.


    2 people made this

    Ingredients
    Serves: 2 

    • 2 cobs sweetcorn, outer husk removed
    • 225g canned white beans, rinsed and drained
    • 1/2 red pepper, chopped
    • 1 ripe tomato, chopped
    • 3 leaves fresh spinach, chopped
    • 2 tablespoons chopped fresh coriander
    • 1 tablespoon crumbled Gorgonzola cheese
    • 1 tablespoon chopped fresh chives
    • 1 tablespoon olive oil
    • 2 teaspoons white vinegar
    • 1 teaspoon freshly squeezed lemon juice
    • 1/2 teaspoon minced garlic
    • salt and ground black pepper to taste
    • avocado, chopped

    Method
    Prep:25min  ›  Cook:20min  ›  Extra time:1hr10min chilling  ›  Ready in:1hr55min 

    1. Bring a large pot of water to the boil. Add the 2 cobs of sweetcorn; cook until almost tender, about 6 minutes. Drain.
    2. Preheat barbecue for medium-high heat and lightly oil the grate. Cook corn until charred, 2 to 3 minutes per side. Allow to cool until easily handled, about 10 minutes.
    3. Cut kernels off the sweetcorn into a large bowl. Stir in white beans, red pepper, tomato, spinach, coriander, Gorgonzola cheese and chives.
    4. Mix olive oil, white vinegar, lemon juice, minced garlic, salt and black pepper together in a small bowl. Pour over sweetcorn mixture and stir to combine. Cover with cling film and chill, at least 1 hour.
    5. Top with chopped avocado before serving.

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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    by
    0

    I love veggie combo recipes, and this is a good one. I served it to my family, and all 9 veggie eaters liked it. Some loved it. We like a little more kapow, so I added jalapenos with a few seeds, 1/8 tsp cayenne, and some cumin. I used chopped garlic in a jar, but fresh would be better. I tripled the cilantro and omitted spinach. I boiled the corn, then threw it in a pan over high heat for about 7 minutes. Probably not as good as grilled, but still yummy. Thanks for the recipe!  -  31 Jul 2017  (Review from Allrecipes US | Canada)

    by
    0

    Absolutely delicious! My husband and I had a second bowl right away!  -  09 Jun 2017  (Review from Allrecipes US | Canada)

    by
    0

    So fresh and delicious! My guests loved it! To save time, I cut the corn off the cob while cold and put it on a flat grill pan with a little olive oil and placed it on a medium heat grill (without the boiling process) and the corn browned up nicely in the pan in about 12 minutes (season with salt). I cooled the corn and added the rest of fresh ingredients (minus spinach, avocado & cheese) and dressing in bowl three hours before guest arrived. When guests came I put the charred corn and toppings on field greens and it didn't need any other dressing. (I didn't have a ripe avocado or Gorgonzola so these were left off) So delicious! I doubled the corn/vegetable/herb topping and used the second half as corn salsa with tortilla chips later in the night and it was a hit too!  -  20 Jun 2016  (Review from Allrecipes US | Canada)

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