Blistered corn and bean salad with poppyseed dressing

Blistered corn and bean salad with poppyseed dressing

recipe image

  • 10m

  • 25m
  • 6 servings

Blistered corn and bean salad with poppyseed dressing

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

  • Select all ingredients

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.


Nutrition per Serving

%Daily Value#

Image by Al Richardson

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