Blistered corn and bean salad with poppyseed dressing

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

Recipe «Blistered corn and bean salad with poppyseed dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.