Black Bean and Corn Salad

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  • 4 ears corn, husks removed
  • 2 tbsp olive oil
  • 150g diced red peppers
  • 120g diced red onion
  • 60ml cider vinegar
  • 1 (425g) tin black beans, rinsed and drained
  • 5g minced garlic
  • 50g mangetout, julienned
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper

1) Preheat the griddle to medium. Griddle the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and use a serrated knife to remove the kernels. Set aside.2) In a medium saute pan over medium-high heat, add the olive oil, then the red pepper and the red onion. Saute for 3 minutess, then add the vinegar, beans and corn and saute for 2 minutes.

3) Stir in the garlic and the mangetout and saute for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper, to taste. Serve warm or cold.

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