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Sweetcorn, black bean, cucumber and sweet pepper salad recipe

An easy-to-make salad that's perfect for a barbecue

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  • Serves 6

  • Prep time 10 mins

  • Cooking time 10 mins

  • Total time 20 mins

  • Calories 170 per serving

Ingredients

  • 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)

Preparation

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.