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Charred chilli corn and smoky bean salad with sweet potatoes recipe

Charred chilli corn and smoky bean salad with sweet potatoes recipe

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Get the most out of your grill by charring corn to up the flavour of this salad. Pair the charred corn with smoky beans and sweet potatoes for a vegetable-filled summer feast, perfect for dining in the sun. See method

  • Serves 6
  • 10 mins to prepare and 20 mins to cook
  • 360 calories / serving
  • Healthy

Ingredients

  • 6 corn on the cobs
  • 6 small sweet potatoes
  • 2 ½ tbsp olive oil
  • ½ lime, juiced
  • 1 red onion, finely chopped
  • 1-2 red chillies (to taste), deseeded and finely chopped
  • 400g tin kidney beans, drained and rinsed
  • 400g tin black beans, drained and rinsed
  • 2 tsp smoked paprika
  • 30g pack fresh parsley, finely chopped
  • 100g reduced-fat salad cheese, crumbled
Get some energy: This recipe is a source of folic acid, which supports the reduction of tiredness

Each serving contains

  • Energy

    1515kj
    360kcal
    18%
  • Fat

    10g 14%
  • Saturates

    2g 12%
  • Sugars

    11g 13%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 54.3g Protein 13g Fibre 14.7g

Method

  1. Light the barbecue at least 40 mins before cooking or heat a griddle pan over a medium-high heat. Rub each corn cob with ½ tsp oil and season with salt. Griddle for 15-20 mins, turning every 2-3 mins until golden and charred, and the kernels are tender. Leave to cool until you can handle them.
  2. Meanwhile, pierce the sweet potatoes all over with a fork and microwave on high in 2-min bursts for 10-15 mins on high (or in 2 batches for 6-10 mins) until tender throughout when pressed. Rub the sweet potato skins with ½ tbsp oil. While the sweetcorn is cooling, transfer the sweet potatoes to the barbecue or griddle pan and cook for 4-5 mins, turning every 1 min, until the skins are crisp and lightly charred.
  3. Mix the remaining 1 tbsp oil, the lime juice, onion, chilli, beans and paprika in a bowl with some seasoning. Stand the corn cobs on a chopping board and use a sharp knife to slice off the kernels. Add the sweetcorn to the bowl with the parsley and most of the cheese. Toss everything together. Split the charred sweet potatoes using a sharp knife and spoon in the chilli sweetcorn. Scatter with the remaining cheese and a grind of black pepper, and serve with any remaining salad alongside.

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