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Eat well

Toasted corn and black bean salad

This colourful salad dish is not only healthy, but perfect for summer.

Toasted corn and black bean salad

Meal type: Side dish, Starter, Main meal

Serves: 2

Preparation time: 25 minutes

Cooking time: 20 minutes

  1. Preheat the oven to 200ºC /180ºC fan/gas mark 6. Deseed and thinly slice the red pepper. Slice the corn kernels off the cob with a sharp knife (or take your defrosted frozen corn) and mix the kernels with the red pepper slices, one garlic clove (finely chopped), sliced red onion and 2 tsp of the oil. Spread onto a baking tray and roast for 15 minutes.
  2. Meanwhile, drain the black beans and place in a bowl with the halved cherry tomatoes, coriander and lime zest and juice. Add the cooked roasted veg and toss well.
  3. Shred the lettuce and divide between two serving plates. Divide the beans between each plate and top with sliced avocado.
  4. Rub the pitta breads with the cut side of the remaining garlic clove and brush lightly with the remaining ½ tsp of oil. Cook on the griddle pan or under the grill for two minutes and cut into fingers. Serve with the salad.

Nutritional Information

Each Portion Contains:

Energy 2145kJ 512kcal 26%
Carbs 64.6g -
Fat 16.7g Medium 24%
Saturates 3.1g Low 16%
Sugar 10.8g Low 12%
Salt 0.61g Low 10%

% = an adult's reference intake

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Ingredients

1 red pepper

1 corn on the cob or 70g frozen sweetcorn, defrosted

2 cloves garlic, peeled and halved

1 small red onion, peeled and thinly sliced

2 tsp olive oil plus ½ tsp for brushing

400g can black beans

100g cherry tomatoes, halved

2 tbsp chopped fresh coriander

Finely grated zest and juice of 1 lime

1 little gem lettuce

1 small avocado, peeled and sliced

2 wholemeal pitta breads