Santa Fe Salad

The barbeque season has well and truly kicked off, with temperatures soaring well into the 30’s already in Noosa. Barbequing is a way of life here, and while meat often plays the starring role, I like to ensure that there is a diverse selection of salads served for the non-carnivores. This is a salad I created recently, which uses barbequed corn, the only way to prepare corn in my humble opinion! It’s a pretty, colourful and satisfying salad and goes beautifully with barbequed chicken or salmon.

Santa Fe Salad

Ingredients (serves 4-6):
1 x 400g can black beans, rinsed and drained
2 x barbequed corn cobs, kernels removed
1 large red capsicum, diced
1 large avocado, diced
1/2 small red onion, finely diced
3 tablespoons macadamia nut oil
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
1/4 cup finely chopped coriander
1 bird’s eye chilli, finely chopped
1 clove garlic, crushed
sea salt & pepper

1. Combine the first 5 ingredients in a salad bowl.
2. Make the dressing by placing the ingredients in a screw-top jar and shaking well.
3. Add the dressing to the salad ingredients and toss.
4. Scatter coriander leaves as a garnish.

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