Corn and bean salad with thyme dressing
( SERVES 4 )
|1 Tbsp||White wine vinegar|
|1 tsp||Dijon mustard|
|4 Tbsp||Extra virgin olive oil|
|2||Spring onions, trimmed and finely chopped|
|1 tsp||Roughly chopped thyme leaves|
- To make the dressing, place the vinegar, mustard, a little salt and pepper and the oil in a screw top jar. Place on the lid and shake well. Remove lid, taste for seasoning then add the spring onion and thyme. Set aside.
- Heat a barbecue grill until medium-hot. Place the corn on the grill and grill for 10-12 minutes, turning regularly to grill on all sides. Remove and leave to cool slightly before cutting the kernels from the cob with a sharp knife. Place in a large bowl with the beans and green leaves. Drizzle over the dressing and gently toss to combine.
Spread a warm soft tortilla with some goat’s cheese or marinated buffalo cheese and top with the salad.
Add a cooked grain to the salad. Such as farro, pearl barley or kiwi quinoa.
Serve salad with pan-fried white fish fillets.
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