Calorie-Conscious Mexican Street Corn Salad

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 10g Tex-Mex seasoning
• 1pcs capsicum
• 1bunch coriander
• 1clove garlic
• 600g corn kernels
• 380g black beans
• 50g feta
• 15ml olive oil
• 10ml mayonnaise
• 10ml white or red wine vinegar

Method

1. Step 1 — Roast sweet potato
   Preheat the oven to 220C, fan-forced (see Make it faster). Line an oven tray with baking paper. Cut the unpeeled sweet potatoes into 2cm chunks and put on the lined tray. Drizzle with 2 tsp olive oil, scatter over half the Tex-Mex seasoning, season with salt and pepper and toss to coat. Roast for 20-25 mins until golden and tender.
2. Step 2 — Prep ingredients
   Meanwhile, finely chop the capsicum. Coarsely chop the coriander leaves and finely chop the stems. Crush ¼ garlic clove. Drain and rinse the corn. Drain and rinse the beans.
3. Step 3 — Cook corn
   Heat 2 tsp olive oil in a medium frypan over high heat. Cook the corn, stirring, for 3-5 mins until lightly charred. Remove the pan from the heat.
4. Step 4 — Make Tex-Mex dressing
   Combine the garlic, remaining Tex-Mex seasoning, 2 tsp mayonnaise and 2 tsp white wine vinegar in a bowl. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Put the sweet potato, corn, capsicum, coriander leaves and stems and beans in a bowl and toss to combine. Divide the corn salad among bowls, crumble over the feta and drizzle with the Tex-Mex dressing. Enjoy!
6. Step 6 — Make it faster
   To speed things up, par-cook the sweet potato in a pan of boiling water until almost tender before roasting.

Allergens

Eier, Sulfit, Milch