Blistered corn and bean salad with poppyseed dressing

Cooking Salads Blistered corn and bean salad with poppyseed dressing

This smoky BBQ corn is the perfect side for your next family get-together.

Lables: Gluten free Wheat free
  1. Preheat a barbecue grill on medium-high. Barbecue corn, turning, for 15-18 minutes until charred and tender. Cool slightly. Remove kernels from cob.
  2. Place the beans and 1 tsp oil in a bowl. Season. Toss to coat. Barbecue, turning, for 4-5 minutes or until charred and tender.
  3. Meanwhile, place the vinegar, shallot, seeds, honey, mustard and remaining oil in a small bowl. Season. Whisk to combine.
  4. Arrange the salad leaves, corn and beans on a serving plate. Spoon over the dressing and serve immediately.

If you liked the recipe "Blistered corn and bean salad with poppyseed dressing", tell your friends about it!

4 sweet corn cobs, husks removed
300g green beans, trimmed
2 1/2 tbsp light extra virgin olive oil
2 tbsp apple cider vinegar
1 small French shallot, finely chopped
2 tsp poppyseeds
1 tsp honey
1 tsp Dijon mustard
120g pkt spinach and red beetroot leaves

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
Posted by

Rate the recipe Blistered corn and bean salad with poppyseed dressing

total votes: 1

You may need it

View product

Food Storage Container Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments