A mean salad with a kick! Brown rice, black beans, charred corn & a chipotle honey dressing. Perfect for any occasion. This partners up with any meat, seafood, veg or tofu.
What you need...
1 cup cooked brown rice
400g can black beans rinsed
1 corn of the cob
1 tomato small dice
1 small red onion fine dice
Half bunch coriander (leaves and stalked chopped but keeping separate)
2 hot pickled chillies finely sliced or jalapenos
1 chipotle chillies in adobo sauce
2 tablespoons of the pickled chilli brine
2 tablespoons honey
1/2 cup vegetable oil
Salt and pepper
What you do...
One. Peel husk and fibres off corn and on a hot pan, griddle or bbq cook the corn turning occasionally until corn is cooked and nicely charred. Let cool then run a sharp knife down the corn to remove kernels. Set aside.
Two. For the dressing Blitz in a food processor the chipotle chilli, pickled chilli brine, honey and coriander stalks. Once well combined slowly add oil. Once all oil is incorporated season with salt and pepper.
Three. In a large bowl add rice, beans, corn kernals, chopped coriander, pickled peppers, tomato, red onion and dressing. Mix well. Move salad to a serving bowl.