Black Bean Salad with Jalapeño & Lime Dressing
Black Bean Salad with Jalapeño & Lime Dressing
Black bean salad with charred corn, grains, cherry tomatoes and jalapeño-lime dressing — a vibrant, nutritious, vegan dish.
Servings
4
Prep time
Cook time
Recipe
Vegan
Ingredients
- 1 ear of corn
- 10 cherry tomatoes, halved
- 2 cups leafy greens (lettuce, spinach, silverbeet, rocket, kale etc)
- 1 cup cooked black beans
- 1 cup cooked rice, quinoa or any leftover grain
- 2 tbsp dried cranberries (or goji berries, chopped dried apricots, dates or figs)
- Dressing
- 1 tbsp jalapeño chilli, chopped into small pieces
- 2 tsp maple syrup
- 1 tbsp apple-cider vinegar
- 1 tbsp olive oil
- 2 tbsp lime juice
- ¼–½ cup coriander, for serving
Method
- Place all ingredients for the dressing in a small bowl and whisk to combine.
- Place corn cob in a hot frying pan until it begins to gain some colour, then rotate corn slightly to give some char to each side. Meanwhile, shred greens finely and place in a large bowl.
- Add black beans, rice, tomatoes and cranberries and toss to combine.
- Once corn is cool enough to handle, slice off kernels and add to the bowl.
- Pour over dressing, tossing to be sure everything is coated well, and serve topped with coriander and a wedge of lime.
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