Try some new flavours with this salad of chargrilled corn and beans that we've paired with our apple cider and honey olive oil vinaigrette.
Tip: For extra colour use spinach and beetroot leaf blend in place of spinach leaves.
What You'll Need
½ cupPraise Deli Style Apple Cider and Honey Vinaigrette
400gtin chick peas, rinsed and drained
1 cupshredded beetroot
¼ cupsunflower and pepita seed mix
What to Do
Heat BBQ grill or chargrill frypan on high. Cook corn until lightly charred (about 15 minutes). Coat beans in a little olive oil then cook until lightly charred (about 3-5 minutes).
In a serving bowl, add spinach, chick peas and shredded beetroot. Run a knife down the length of the corn cobs to remove the kernels from the cob. Add corn kernels and BBQ’d beans to the salad then toss with apple cider and honey vinaigrette to taste.