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Mexican BBQ Corn and Black Beans Salad with a Tamarind Vinaigrette

15.02.20

Mexican BBQ Corn and Black Beans Salad with a Tamarind Vinaigrette

I love the elements that make up this salad. A Mexican base with a curveball of a dressing, in Australia we mostly think Asian food when we think tamarind, but it’s actually used in Mexican food too. I have spent years trying to work out the recipe for the amazing tamarind dressing that used to be on one of Mike McEnearney’s salads at the original Kitchen by Mike…..I don’t know if I totally nailed it but I’m still really happy with this version.

2 (800g/1 lb 12 oz) fresh corn cobs, husks removed

1 tbsp tamarind concentrate

½ – 1 tbsp agave syrup or honey

1 tbsp white balsamic vinegar

2 tbsps extra virgin olive oil

½ (360g/12 ½ oz) iceberg lettuce, shredded

400g (14 oz) tin black beans, rinsed and drained

1 (250g/8 ½ oz) avocado, halved, seed removed and sliced

6 (50g/1 ½ oz) radishes, halved

1 fresh jalapeno, thinly sliced

100g (3 ½ oz) Greek feta, crumbled

Salted blue corn chips, to serve

Preheat a chargrill pan over medium heat, cook the corn, turning occasionally, for 20-25 minutes or until well charred and tender. Remove and when cool enough cut the corn from the cob.

Place the tamarind, agave or honey, vinegar, oil and 1 tbsp of water in a screw top jar and shake well to emulsify.

Arrange the lettuce, beans, corn, avocado and radishes on a serving plate and top with the jalapenos and feta. Pour over the dressing and serve with the corn chips.

Serves 8.

Vegetarian Recipe

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