Updated: Aug 22
The days are starting to warm up and for me, this always means the beginning of the time to start making salads. I love summer food. This is a nice summer salad that will last for days in the fridge as long as you leave the avocado off till serving and serve the dressing separately.
Sweet Corn and Bean Salad
Ingredients 1 x 440gm can black beans, rinsed and drained
1 x 440gm can chickpeas or your favourite variety of bean
3 ears freshly steamed or grilled corn kernels cut off the cob
1 punnet of small cherry tomatoes or 2 larger tomatoes chopped with seeds removed
1 red capsicum, small diced
1 green or yellow capsicum small diced
1/2 red onion finely diced
2 tablesp finely chopped shallots
1 teasp salt
1/2 teasp pepper
1/2 cup fresh coriander, leaves picked
1/2 cup fresh mint, leaves picked
2 tablesp finely chopped parsley
2 avocados chopped
1 long red chili seeded
4 cloves garlic finely grated
4 teasp grated ginger
8 tablesp sugar (1/2 cup)
6 tablesp rice wine vinegar (90mls)
12 tablesp lime juice (180mls)
6 tablesp fish sauce (90mls)
6 tablesp oil (90mls)
Combine all dressing ingredients and set aside
Combine all salad ingredients except for avocados in a large bowl and mix well.
Cover and chill for a few hours or overnight.
Right before serving, add avocados and mix gently, being careful not to mash avocados.
Garnish with more chopped coriander if desired.
Serve at room temperature with dressing in a jug