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Barbecued Corn Salad

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Ingredients
  

  • 3-4 corn on the cob
  • 400 g 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

Instructions
 

  • 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