An easy-to-make salad with sweetcorn and black beans that's perfect for a barbecue
- 4 fresh or frozen corn cobs
- 2 x 400g cans black beans, drained and rinsed
- 1 cucumber, deseeded and sliced
- 2 sweet peppers, sliced
- juice 2 limes
- pinch chilli flakes (optional)
Heat the barbecue to high and cook the corn cobs for 5 to 10 minutes until blackened and juicy. Stand them upright and, using a sharp knife, strip the corn from the cob vertically. Mix the corn with the rest of the ingredients, season and serve.