Black bean, corn and blood orange salad

AT A GLANCE

  • Serves 8 people

  • 250 gm (1¼ cups) black beans, soaked overnight in cold water
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 2 limes, juice only
  • 3 corn cobs, husks and silk removed
  • 3 blood oranges, peeled and cut widthways into ½cm slices (see note)
  • 200 gm bitter baby salad leaves, such as chicory or rocket
01   Drain beans, place in a saucepan, cover with cold water and bring to the boil over medium-high heat, then simmer over low-medium heat for 40 minutes or until tender. Drain and place in a large bowl.
02   Combine oil and lime juice in a small bowl and whisk to combine. Season to taste.
03   Heat a grill pan over medium heat and grill corn, turning occasionally, for 12-15 minutes or until beginning to blacken, then remove and slice kernels off the cobs, combine with beans and season to taste. Pour ¾ of lime dressing over the beans and corn and combine well.
04   Transfer bean mixture to a serving bowl, then arrange blood orange slices and leaves on top and drizzle with remaining dressing. Season to taste and serve immediately.
Note Black beans are available from The Essential Ingredient, or substitute canned black beans and omit step 1 of recipe. Substitute blood oranges with oranges if unavailable.

Recipe:

ANDY HARRIS

Photography:

CHRIS CHEN

Styling:

ANDY HARRIS AND VANESSA AUSTIN

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