Monday, 10 December 2012

Sweet Roasted Corn Salad with Beans & Tomatoes


8 ears Corn on the cob

2 cups Black beans (cooked or canned), drained and rinsed

4 green Onions, chopped

3 ripe Tomatoes_gid555'>Plum Tomatoes, seeded and chopped

1 red bell pepper, dIced

¼ Teaspoon green chili pepper, seeds removed

JuIce of 1 Lime

1 Teaspoon coarse sea Salt, plus more to taste

¼ Teaspoon Chaat masala ( optional)

¼ Teaspoon freshly ground black pepper, plus more to taste

2 tablespoons chopped cilantro, plus whole leaves for garnish

Serve: 6person

How To Cook Sweet Roasted Corn Salad with Beans & Tomatoes :

Grill the corn until lightly roasted. Cool and shuck corn. In a shallow baking pan, stand each cob on its larger end, holding the tapered end with your other hand. Using a sharp knife, slice kernels off; transfer kernels to a bowl. Add beans, green onions, tomatoes ,red pepper and chilies.

In a small bowl, combine lime juice, salt, chaat masala and pepper. Pour onto corn mixture, add cilantro and mix well. Adjust seasoning to taste before serving. This salad can be prepared up to 4 hours in advance, refrigerated, then brought to room temperature before serving.

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