• 10
  • Serves

Blackened Corn and Bean Salad

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

  • 3 corn cobs
  • ½ cup Praise Deli Style Apple Cider and Honey Vinaigrette
  • 200g green beans
  • olive oil
  • 200g baby spinach
  • 400g tin chick peas, rinsed and drained
  • 1 cup shredded beetroot
  • ¼ cup sunflower and pepita seed mix

What to Do

  1. 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).
  2. 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.
  3. Garnish with sunflower and pepita seeds.