No-chop corn, bean & mixed pepper salad
Ed Smith's simple salad includes only two minutes of cooking, but still makes for a low-effort, high-reward side. Super with barbecued meat, roasted or slow cooked lamb, pink fish such as trout and salmon, or as one of a medley of platters.
- Serves6 as a side
- CourseSide
- Prepare10 mins
- Cook5 mins
- Total time15 mins
Ingredients
- 1 tbsp extra virgin olive oil
- 130g pack Padrón peppers, stalks removed
- 400g can Essential Black Eyed Beans, drained
- 340g can sweetcorn, drained
- 100g Peppadew Sweet Peppadrops, drained
- ½ x 25g pack coriander, leaves roughly chopped
For the dressing
- 3 tbsp extra virgin olive oil
- 1 unwaxed lime, zest and juice
- 1 tsp caster sugar
- 2 tbsp brine from the Peppadrops jar, above
- ½ tsp flaky sea salt
- ½ tsp paprika
Method
Place a large frying pan or wok over a high heat. Add the oil and, when hot, roll and fry the peppers for 2 minutes until charred and blistering, shaking the pan occasionally. Season generously with sea salt flakes, leave to cool for a moment in the hot pan, then use scissors to snip each pepper into 3.
Make the dressing by whisking or shaking together the ingredients.
Combine the remaining ingredients, except the coriander, in a large bowl. Add the dressing, the Padrón peppers and coriander, then mix well and leave to mingle for a moment.
Cook’s tip
If it suits the meal, you could consider stirring through 100g crumbled feta.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 672kJ/ 161kcals |
---|---|
Fat | 8.4g |
Saturated Fat | 1.3g |
Carbohydrates | 14.2g |
Sugars | 6.2g |
Fibre | 4.5g |
Protein | 4.8g |
Salt | 1g |