10m
prep
25m
cook- 6 servings
This smoky BBQ corn is the perfect side for your next family get-together.
139 calories per serve
Allergens: Recipe may contain mustard.
9 Ingredients
300g green beans, trimmed
2 1/2 tbsp light extra virgin olive oil
2 tbsp apple cider vinegar
1 small French shallot, finely chopped
2 tsp poppyseeds
1 tsp honey
1 tsp Dijon mustard
120g pkt spinach and beetroot salad leaves
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4 Method Steps
Preheat a barbecue grill on medium-high. Barbecue corn, turning, for 15-18 minutes until charred and tender. Cool slightly. Remove kernels from cob.
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.
Meanwhile, place the vinegar, shallot, seeds, honey, mustard and remaining oil in a small bowl. Season. Whisk to combine.
Arrange the salad leaves, corn and beans on a serving plate. Spoon over the dressing and serve immediately.
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Recipe Notes
You can make the poppyseed dressing up to 1 day in advance – store in a sealed jar in the fridge.
NUTRITIONAL INFORMATION
Nutrition per Serving
%Daily Value#
Image by Al Richardson
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