Summer sweetcorn salad
This bright, summer salad is made with barbecued sweetcorn, white beans, fresh herbs and vegetables and a light vinaigrette.
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
- Bring a large pot of water to the boil. Add the 2 cobs of sweetcorn; cook until almost tender, about 6 minutes. Drain.
- 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.
- Cut kernels off the sweetcorn into a large bowl. Stir in white beans, red pepper, tomato, spinach, coriander, Gorgonzola cheese and chives.
- 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.
- Top with chopped avocado before serving.
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Reviews & ratings
Average global rating:
(5)
Reviews in English (4)
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)
Absolutely delicious! My husband and I had a second bowl right away! - 09 Jun 2017 (Review from Allrecipes US | Canada)
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)