Name: Mexican corn and bean salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 tablespoon cumin seeds, toasted; 6 spring onions, trim excess green tops; 400 gram can corn kernels, drained; 400 gram can three bean in brine mix, drained; 1 cup cherry tomatoes, halved; 1/2 telegraph cucumber, skin on, cubed; 60 gram can la morena salsa rojo or 1 red chilli, chopped; juice from 2 limes and 1 lemon; 2 tablespoon olive oil; 1/2 cup loosely packed coriander, leaves and stalks chopped or torn; 1/2 teaspoon salt; extra lime and coriander to garnish

Mexican corn and bean salad

What I like about this salad recipe is that it’s just as good made with canned corn and beans as it is with fresh, because it’s the charring and the tasty dressing that really brings all of the ingredients to life!

Serves 4

Cook

15M

Ingredients

2 tablespoon cumin seeds, toasted

6 spring onions, trim excess green tops

400 gram can corn kernels, drained

400 gram can three bean in brine mix, drained

1 cup cherry tomatoes, halved

1/2 telegraph cucumber, skin on, cubed

60 gram can la morena salsa rojo or 1 red chilli, chopped

juice from 2 limes and 1 lemon

2 tablespoon olive oil

1/2 cup loosely packed coriander, leaves and stalks chopped or torn

1/2 teaspoon salt

extra lime and coriander to garnish

Method

1.Toast the cumin seeds in a dry pan until they are fragrant. Set aside.

2.Halve the spring onions lengthwise, lightly oil the pan (or a barbecue grill plate) and char-grill until the spring onions have softened. Set aside.

3.Add corn to the pan (or grill plate), then cook on high heat until charred and slightly “dried out” and chewy in texture.

4.At least 15 minutes before serving, mix everything together in a large bowl, using your hands to toss really well.

5.Taste only after 15 minutes (which gives the flavours time to settle in and get to know each other), then add extra salt, chilli and/or lime until all the flavours are really humming.

6.Serve the salad with extra cut limes and coriander.

Charring corn gives it a deliciously chewy texture and intensifies the flavour. Shower the salad with micro-planed Parmesan cheese and add chunks of avocado and call it a meal!
Note

Women's Weekly Food