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How to make Blistered corn and bean salad with poppyseed dressing

Yield = 6
Prep time: 0:10
Cook time: 0:25
Total time: 0:35

Ingredients

  • 4 sweet corn cobs, husks removed
  • 300g green beans, trimmed
  • 2 1/2 tablespoons light extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 small French shallot, finely chopped
  • 2 teaspoons poppyseeds
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 120g pkt spinach and beetroot salad leaves

Method

  • Step 1 Preheat a barbecue grill on medium-high. Barbecue corn, turning, for 15-18 minutes until charred and tender. Cool slightly. Remove kernels from cob.
  • Step 2 Place the beans and 1 tsp oil in a bowl. Season. Toss to coat. Barbecue, turning, for 4-5 minutes or until charred and tender.
  • Step 3 Meanwhile, place the vinegar, shallot, seeds, honey, mustard and remaining oil in a small bowl. Season. Whisk to combine.
  • Step 4 Arrange the salad leaves, corn and beans on a serving plate. Spoon over the dressing and serve immediately.