Chargrilled Corn & Red Bean Salad
500g red kidney beans
2 cobs of corn chargrilled
2 whole garlic cloves
1 large red onion finely diced
1 whole red onion peeled
1-2 long hot red chili’s finely diced (depending on how much heat you like)
½ cup coriander leaves washed & chopped coarsely
2 medium tomatoes washed & chopped into chunks
1/3 cup olive oil
Juice of 1-2 limes
1 neat tsp brown sugar
Butter for corn
Sea salt & cracked pepper
Wash beans then place into a bowl & cover well with water. Add juice of 1 lemon, cover and leave to soak overnight (check out notes below for a quicker version).
Wash soaked beans, put them in a pot and cover generously with water. Bring beans to the boil. As soon as they have come to the boil, strain them and return to the pot. Cover generously with water, add some salt, whole garlic clove and whole red onion and bring to the boil. Once it has come to the boil, reduce to a simmer and cook for around 30-40 minutes or until tender. Remove from heat & strain. Set aside.
Pre-heat oven to 200°C. Line an oven tray with aluminum foil. Cover the corn cobs in butter and season with salt & pepper. Put corn on the tray and place in the oven for 30-35 minutes, turning every 10 or so minutes so the corn can char all over. When corn is ready squeeze lime juice & season with chili powder (or paprika if you don’t want extra heat). Once corn is cooled, cut the kernels from the cob.
In a large bowl combine the red beans, corn, diced onion, long hot red chili, coriander and tomatoes.
In a jar mix the olive oil, lime juice & brown sugar. Add salt & pepper for seasoning and mix. Pour dressing over all the ingredients and mix well.
Garnish with some more coriander.
Serve with more lime pieces & enjoy!!
Alternative soaking method
Wash beans and put in a pot. Cover well with water and bring to the boil. 5 minutes after they come to the boil, remove from the heat and add the juice of 1 lemon. Let beans sit covered for 90 minutes. Strain & rinse the beans and place back in the pot and cover generously with water. Add some salt, whole garlic clove and whole red onion and bring to the boil. Once it has come to the boil, reduce the to a simmer for around 30-40 minutes or until tender. Remove from heat & strain.