Mexican-style Salad with Jalapeno Dressing

Mexican-style Salad with Jalapeno Dressing

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Serves

4-8

Prep Time

30 mins

Cook Time

22 mins

  • 2 fresh corn on cob
  • 1 tbs olive oil
  • 1 large red capsicum, quartered, seeds removed, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 green jalapeno chilli, finely chopped
  • 5 green shallots, thinly sliced
  • ½ cup can black beans, drained, well rinse
  • 1 avocado, chopped
  • 1 cup coriander leaves
  • 2 oakleaf lettuce

Dressing

  • 4 tbs extra virgin olive oil
  • 1 green jalapeno chilli, halved lengthways
  • 1 lime, juiced
  • ½ tsp caster sugar

1

For the dressing, pour half the oil into a small saucepan. Add the chilli, warm over low heat for 8 minutes, turning the chilli every 2 minutes. Set aside to cool. Pour the chilli and oil into a small food processor. Process until smooth. Add lime juice, sugar and remaining oil, process to combine. Season.

2

Preheat a barbecue or chargrill to medium. Brush the corn with a little olive oil and barbecue, turning frequently, for 10 minutes or until tender and golden. Cool 5 minutes then cut corn from the cob and put into a bowl.

3

Heat remaining oil in a frying pan over medium heat, add the capsicum, garlic and chilli, saute 3-4 minutes until tender, add to the corn. Cool. Once cool stir in the shallots, black beans, avocado and coriander.

4

Cut the lettuce in quarter lengthways, wash and pat tray. Arrange on a large platter or board. Spoon over the corn mixture then the dressing. Serve.

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