Sweetcorn, Black Bean, Cucumber and Sweet Pepper Salad Recipe

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10 min


10 min

Nutrition per portion

Calories 170 kCal 9%
Fat 2g 3%
  -  Saturates 0.5g 3%

This delicious salad is the perfect side for barbecues or picnics, and delicious served either hot or cold.


  • 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.

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(7 ratings)
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