Charred Corn & Tomato Salad
Looks like a salsa, but is a protein-packed salad perfect for summer BBQs. Charred corn and tomatoes are the heroes in this bowl, thrown together with red kidney beans, pepita seeds, chili paste, and plenty of coriander. Serve with corn chips or as a side dish with grilled fish, tacos, or flat BBQ chickens.
Ingredients 13
4 cobs corn, de-husked
2 tomato, diced
1 capsicum, diced
1 bunch coriander, leaves picked and stems finely sliced
1 can red kidney beans, drained
1 clove garlic, minced
3 tbsp olive oil
1 lime, juiced and zested
1 tbsp chilli paste
1 tbsp red wine vinegar
1⁄2 tsp salt
For The Toasted Pepita Seeds
1⁄2 cup pepita seeds, toasted
1⁄4 tsp olive oil
1⁄4 tsp cayenne pepper
1⁄4 tsp salt
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Method 6
Preheat the oven to 160 degrees. In a small baking tray put the , add the , , pepper and and mix well. Spread into an even layer and toast in the oven for 7 minutes or until seeds are lightly browned. Remove from the oven and allow to cool.
Pick into a small bowl and pop them into the fridge until needed; this stops the leaves from wilting while you're preparing the salad. Wash stems well, remove the roots, and then very finely slice the coriander stems.
Dice the and into small pieces and put into a big bowl with the coriander stems and drained . Mince a into the bowl and add 3 tablespoons , the juice and zest of a , the , , , and pepper. Mix well and set aside to develop the flavors.
Meanwhile, de-husk the , rubbing a little over each cob. Lie on a plate and season generously with and pepper. Heat a frypan, grill or BBQ and cook the corn, turning often, for 8-12 minutes until golden and a little charred.
Allow to cool and then cut the kernels from the cob. Add the to the salad and mix well. Taste for seasoning, adding more chilli, lemon juice, and salt or pepper if needed.
Sprinkle with toasted pepita seeds and , gently mix and tip onto a flat serving platter.
Clove Kitchen's tips
We love this salad because it can be served as a starter with corn chips and cocktails or as a side for a main meal. It's adaptable, so you can sub out any ingredients you don't have. You can replace the capsicum with chopped cucumber or gently mix through diced avocado. We've also made this salad with black beans and it was delicious!
