Grilled sweet corn salad with black beans and almonds recipe

Colourful corn salad.
Colourful corn salad. Photo: Marina Oliphant

This salad, with Mexican hints, is delicious on its own or with barbecued meats.


1 cup black beans, soaked overnight

3 sweet corn cobs, husks on

2 small red onions

2 limes, juiced

1 orange, juiced

3 sweet corn cobs, husks on

2 eschalots, thinly sliced

2 cloves garlic, finely chopped

1 green chilli, finely chopped

½ cup olive oil

salt and pepper

100g smoked almonds, roughly chopped

400g punnet mixed heirloom cherry tomatoes

1 avocado, peeled and chopped into large chunks

Handful coriander leaves, washed and dried

Handful mint leaves, washed and dried

*Use tinned beans if you don't want to turn the stove on.


Cook beans in plenty of water for about 60 minutes, or until tender. Drain and set aside. Peel and slice onion thinly. Pour over boiling water to cover for 10 minutes. Drain, then marinate in lime and orange juice for an hour.

Heat a barbecue hot plate to high and cook corn in the husk, turning to colour evenly, for 30 minutes. Remove and cool. Peel husks and slice kernels off the cob. Place kernels in a mixing bowl, discard cobs and husks. Fry eschalots until crispy. Drain on paper towel. Drain pickled onions, reserving a little juice.

Make a dressing with reserved juice, garlic and chilli. Whisk in as much olive oil as needed. Season with salt and pepper. Add beans, onions, eschalots, almonds, tomatoes, avocado and herbs to corn kernels with dressing, mix and serve.