Written for one request, published for everyone
Charred Corn, Black Bean and Feta Salad
Sweetcorn blistered in a hot dry pan and tossed with black beans, red onion, feta, lime and a spoonful of yoghurt.
- Total
- 20 min
- Hands on
- 15 min
- Serves
- 4
- Method
- hob
- Cuisine
- Mexican
Per serving · estimated
- Energy
- 246 kcal
- Protein
- 11 g
- Fat
- 9 g
- Carbs
- 31 g
Method
Step 1 of 8
Put a large frying pan on a high heat until it is properly hot.
Step 2 of 8
Add the oil and the sweetcorn and leave it undisturbed for 4 minutes to char.
Olive oil
Frozen sweetcorn
Step 3 of 8
Stir and char for another 4 minutes, until dark spots appear across the kernels, then tip into a wide bowl to cool.
- Frozen sweetcorn
Step 4 of 8
Finely dice the red onion and slice the chilli.
Red onion
Red chilli
Step 5 of 8
Drain and rinse the black beans.
Black beans, tinned
Step 6 of 8
Stir the yoghurt, chilli powder, lime juice and a pinch of salt together in a small bowl.
Plain yoghurt
Mild chilli powder
Lime
Salt
Step 7 of 8
Fold the beans, onion, chilli and dressing through the warm corn.
- Black beans, tinned
- Red onion
- Red chilli
- Frozen sweetcorn
Step 8 of 8
Crumble the feta over the top and finish with chopped coriander.
Feta
Fresh coriander
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.