Name: Corn and mixed bean salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 2 medium (340g) red onions, sliced finely; 2 clove garlic, chopped finely; 1 1/2 teaspoon ground cumin; 2 medium (400g) red capsicum, diced roughly; 4 cobs corn, kernels removed; 200 gram green beans, trimmed and chopped; 400 gram canned black beans, rinsed and drained; 2 tablespoon lime juice; 100 gram rocket leaves; Dressing; 200 millilitre sour cream; 1 tablespoon finely chopped dill; 1 tablespoon finely chopped canned chipotle chillies in adobo; lime wedges, to serve

Corn and mixed bean salad

This colourful and satifsying salad is the ideal addition to your next gathering.

Serves 8

Prep

10M

Cook

15M

Total

25M

This colourful salad comes to life with a tongue-tingling Mexican dressing. Bring it along to any gathering – it’s sure to be a crowd-pleaser!

Looking for more Mexican dishes or more salad recipes?

Ingredients

1/4 cup (60ml) extra virgin olive oil

2 medium (340g) red onions, sliced finely

2 clove garlic, chopped finely

1 1/2 teaspoon ground cumin

2 medium (400g) red capsicum, diced roughly

4 cobs corn, kernels removed

200 gram green beans, trimmed and chopped

400 gram canned black beans, rinsed and drained

2 tablespoon lime juice

100 gram rocket leaves

Dressing

200 millilitre sour cream

1 tablespoon finely chopped dill

1 tablespoon finely chopped canned chipotle chillies in adobo

lime wedges, to serve

Method

1.Heat the oil in a deep frying pan and add the onions. Cook over a medium heat for 2-3 minutes or until onions are just softened. Add the garlic and cumin and cook for 1-2 minutes stirring, until fragrant; add the diced capsicum and corn. Cook for 3 minutes or until corn is tender, then add the beans cook for a further 2 minutes, stirring occasionally. Remove from heat and set aside to cool.

2.Gently fold the canned beans and lime juice through the vegetables then transfer to a serving platter lined with the rocket leaves.

3.To make dressing; combine all ingredients in a small bowl. Serve the salad with the dressing.

Chipotle chillies in adobo are available from selected delicatessens and large greengrocers.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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