Jumpin corn and bean salad

A honey-lime dressing brings out the sweet tangy flavours in this multicoloured salad.

Recipe «Jumpin corn and bean salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 3 sweet corncobs, 400g mixed baby tomatoes, 2 baby cos lettuce, leaves separated, 400g can red kidney beans, rinsed, drained, 1 small red onion, thinly sliced , 1/2 cup fresh coriander leaves, 80ml extra virgin olive oil, 1 lime, juiced , 1 tsp honey.

Ingredients:

• 3 sweet corncobs 
• 400g mixed baby tomatoes 
• 2 baby cos lettuce, leaves separated 
• 400g can red kidney beans, rinsed, drained 
• 1 small red onion, thinly sliced 
• 1/2 cup fresh coriander leaves 
• 80ml extra virgin olive oil 
• 1 lime, juiced 
• 1 tsp honey 

Instructions

1. Cook the corn in a saucepan of lightly salted boiling water for 10-12 minutes or until just tender. Refresh under cold water. Drain. Use a sharp knife to cut down the length of each corncob, close to the core, to remove the kernels.
2. Halve or quarter the tomatoes, depending on their size. Tear the lettuce into large pieces. Arrange the lettuce, corn kernels, tomato, beans, onion and coriander in a bowl.
3. Whisk the oil, lime juice and honey in a bowl. Drizzle over the salad.