Chargrilled Corn and Green Bean Salad
- Details
- By Jo Ingleby
If you are cooking on a barbeque and have sweetcorn that still has the husk attached you can leave most of these on as this protects the corn while cooking and steams the cob while it cooks. If you are using a grill or oven you need to remove the husk and preheat well to get a bit of charring.
Cook the sweetcorn until it is golden and just starting to blacken then carefully cut the kernels off place in a bowl. Top and tail the green beans and blanch in boiling water for 2 minutes so that they are cooked but still crunchy. Add four tomatoes, roughly chopped. Add the juice and zest of a lime and a drizzle of olive oil. Chop a handful of fresh herbs (we used mint and oregano but you can use anything you like). Add a sprinkle of chilli flakes. To make this more of a meal add some quinoa or cooked beans and crumbled feta cheese.
