At your next barbecue, skip the usual corn on the cob and make this flavourful, colourful and super easy salad recipe given to me by a friend who insisted I try it (and put it on the blog).
The salad is also fantastic as a meal on its own – cook the corn any way you prefer, mix in a protein like some tuna or grilled chicken breast and you have the perfect mid-week summer meal. Leave out the meat, add some feta cheese, serve with a freshly baked bread and Meat Free Mondays are sorted.
- 3-4 corn on the cob
- 400g baby tomatoes sliced in half
- 1 red onion, sliced
- 2 avocados, stoned and cubed
- 1 tin (400g) red kidney beans, drained
- 3 heaped tablespoons roughly chopped parsley
- 1 heaped tablespoon roughly chopped mint
- 2 heaped tablespoons torn basil
- 1 tablespoon red or white wine vinegar
- salt and cracked black pepper
- Olive oil for roasting and frying
- Preheat the oven to 200 degrees C. Drizzle the tomatoes with olive oil and season with salt and pepper and roast for 30 minutes. Place the corn cobs in a separate dish and dry roast at the same time as the tomatoes or cook on the barbecue.
- Once the corn has cooled enough to handle cut the corn from the cob with a sharp knife and place in a large bowl.
- Gently fry the onion in some olive oil until caramelised.
- Add the tomatoes and their roasting liquid, onions, avocado, beans, parsley, mint and basil to the corn and stir until just mixed. Add the vinegar and a good pinch of salt and black pepper and mix.
- Cover and place in the fridge for a few hours for the flavours to blend. Check the seasoning and serve.
- Serves 6 – 8