Sweet potato salad with charred corn and black beans
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6 (as a side)
Time to make:
1 hr 10 mins (Hands-on time: 35 mins, Cooking time: 35 mins)
$2.05 per serve
(at time of publication)
Full ingredients list:
400g sweet potatoes, unpeeled, cut into thick wedges
1 large corn cob, husk and silks removed
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon chilli flakes
400g can black beans, rinsed, drained
1 medium avocado, chopped
250g punnet cherry tomatoes, halved
1/2 cup coarsely chopped coriander
Nutritional information (per serve)
Instructions and steps:
Step 1Cook potatoes and corn in a large pot of boiling water for 5 minutes, or until tender. Drain.
Step 2Heat either a chargrill pan or barbecue hotplate over high heat. Spray potatoes and corn with olive oil. Grill the potatoes and corn for 5 minutes, or until charred and tender. Using a sharp knife, remove kernels from cobs.
Step 3Combine lime juice, olive oil and chilli flakes in a small bowl.
Step 4Arrange potatoes, corn, black beans, avocado and tomatoes on a serving platter. Drizzle with lime dressing and scatter with coriander, to serve.
Serve this vibrant salad with grilled salmon fillets.
About this recipe
First published: November 2017