Fresh corn, lightly cooked with black beans and smoked paprika, tossed with lime-pickled red onion, creamy mayonnaise and spring onions. It’s a pretty jazzy salad! Great served as a side dish but also doubles as a brilliant filling in burritos. It also keeps really well in the fridge, unlike most salads, so it’s perfect to make on the weekend and then pull out for all manner of lunches and dinners throughout the week. Head to your local produce market and pick up the freshest ears of corn you can find – the sooner corn is eaten after picking, the sweeter it will be (so if you grow your own you’re in luck). Plant seeds (dried kernels!) in spring.
Serves 6
+ gluten free
+ vegan (option)
+ egg free
+ nut free
+ soy free
Ingredients
Black beans
Chicken-style stock cube or Faux-chicken stock powder
Smoked paprika
Extra virgin olive oil
Red onion
Lime
Fine salt
Mayonnaise
Spring onions
Coriander
Method
This recipe can be found on page 118 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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