Grilled Whole Corn & Black Bean Salad With Smoked Paprika Dressing & Guacamole. A light summer crowd pleaser.
Serves 6 to 8
4 cobs corn, husks removed, blanched
4 rashers streaky bacon or pancetta
1½ cups olive oil
2 limes, juice of, plus extra wedges for garnishing
⅓ cup red wine vinegar
1 tbsp honey
2 tsp Dijon mustard
1 tbsp smoked paprika
400g can black beans, drained
3 spring onions, thinly sliced
250g punnet cherry tomatoes, cut in half
½ cup pomegranate seeds (optional)
1 cup shredded fresh mint leaves
Remove husks from corn. In a large pot of boiling water, plunge corn in for 5 minutes. Remove and drain.
Heat a BBQ plate or grill pan. Drizzle with oil and cook corn cobs, turning to grill all sides. Remove from heat, then cut whole cobs into 4 or 5 small rounds.
Cook bacon rashers on the heated grill plate until crispy, then cut into thin strips.
Make the dressing by whisking together the olive oil, lime juice, red wine vinegar, honey, Dijon mustard and smoked paprika in a bowl or glass jar with lid. Season with salt and pepper to taste.
Stir half the dressing into the drained black beans, tossing through with the spring onions.
Spoon black beans on to a large, flat serving platter. Arrange corn pieces on top, and scatter over bacon, cherry tomatoes and pomegranate seeds. Dress with more of dressing and garnish with plenty of shredded mint leaves and lime wedges.
2 ripe avocados
½ red onion, minced
1 or 2 jalapeno chillies, minced (optional)
2 tbsp finely chopped coriander, plus extra to garnish
1 tbsp lemon or lime juice
1 tbsp toasted sesame seeds, to garnish
Cut avocados in half. Remove seed. Scoop out avocado flesh and put in a mixing bowl.
Mash avocado with a fork. Add onion, chillies, coriander, lemon juice, salt and freshly ground black pepper. Mash a little more, but leave guacamole a bit chunky so it has a good texture.
Just before serving, garnish with toasted sesame seeds and chopped coriander.