Sweet soy drumettes with black bean salad

  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Sweet soy drumettes with black bean salad
  • 12 chicken drumettes (960g)
  • 1/4 cup (60ml) kecap manis
  • 1/4 cup (60ml) lime juice
  • 2 clove garlic, crushed
  • 1 cup (200g) dried black turtle beans
  • 4 trimmed fresh corn cobs (1kg)
  • 1 medium red onion (170g), chopped finely
  • 1/4 cup fresh flat-leaf parsley, chopped coarsely
  • 200 gram baby spinach leaves
  • 1 medium red capsicum (200g), chopped finely
  • 1 medium green capsicum (200g), chopped finely
  • 2/3 cup fresh basil, chopped coarsely
Chilli and lime dressing
  • 3 fresh small red thai chillies, seeded, chopped finely
  • 1 tablespoon lime rind, grated finely
  • 1/2 cup (125ml) olive oil
  • 1/3 cup (80ml) lime juice


Sweet soy drumettes with black bean salad
  • 1
    Combine chicken, kecap manis, juice and garlic in medium bowl, cover; refrigerate overnight.
  • 2
    Place beans in medium bowl of cold water; stand overnight. Drain.
  • 3
    Rinse beans under cold water; drain. Cook beans in medium saucepan of boiling water, uncovered, about 30 minutes or until tender; drain.
  • 4
    Meanwhile, make chilli and lime dressing. Combine chilli, lime, olive oil and lime juice is a screw-top jar; shake well.
  • 5
    Roast corn on heated oiled grill plate (or grill or barbecue) until browned lightly and just tender. When cool enough to handle, cut kernels from cobs with sharp knife.
  • 6
    Cook undrained chicken, in batches, on same grill plate until cooked through.
  • 7
    Place beans and corn in large bowl with onion, parsley, spinach, capsicums, basil and dressing; toss gently to combine. Divide salad among serving bowls; top with chicken.


The black beans used in this recipe are also known as turtle beans, and are Cuban and Latin American rather than Chinese in origin. Jet black with a tiny white eye, black beans can be found in most greengrocers and delicatessens.

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