Food Thursday - Charred corn and black bean salad

Available for over a year

Charred Corn & Black Bean Salad Ingredients: Fresh corn - 4 ears Olive oil - 2 teaspoons Black beans, rinsed and drained - 1 can Sweet Pepper - 1 small Cherry tomatoes, quartered - 10-15 Red onion, finely diced - ½ small onion Fresh coriander, chopped - Small handful Feta, crumbled - 2x 2 inch block Salt and pepper - to taste Spring onions, thinly sliced - 2 Pickled jalapeno, chopped (optional) - 1 Tbs Dressing: Garlic clove, minced - 1 Lime zest -1 tsp Lime juice - approx 2 Tbs Salt and pepper - to taste Olive oil - 2 Tbs Method: 1. Brush corn cobs and sweet pepper with olive oil and season with salt and pepper. Char in oven or on the BBQ over medium high heat until lightly charred on all sides. Let cool until safe to hold and then cut the kernels off each side of the corn cobs. Remove skin, seeds and stem from pepper and rough chop. 2. Combine the charred corn kernels in a large bowl with the rinsed black beans, tomatoes, onions, jalapeno and cilantro. 3. For the dressing, add together the garlic, lime juice and zest, olive oil, salt and pepper in a small jar and shake until mixed. Drizzle the dressing into the salad, stirring to toss. Top with crumbled feta and sliced spring onions. 4. Store in an airtight container in the refrigerator up to 3 days.