Prep 10 min
Cook 40 min
Serves 4
Ingredients
4 corn cobsVegetable oil, for grilling or fryingSea salt and black pepper2 x 400g tins beans of your choice (fava, pinto, haricot, black-eyed, kidney, cannellini, borlotti, flageolet …), drained – I like Hodmedod’s1 tbsp apple cider vinegarGood olive oil1 red onion, peeled and finely sliced250g cherry tomatoes, halvedJuice of 3 limes and the zest of 22-3 fresh jalapeños, or other fresh green chillies, to taste1 large bunch (60g) coriander, washed8-12 small corn tortillas, or 6 pittas2 egg yolks1 fat garlic clove, peeled and roughly chopped1 pinch caster sugar (optional)1-2 tbsp crumbled feta (optional)
We have had versions of this salad on the menu at my restaurant, Wahaca, since we opened. In late summer, I like to toss in some charred corn,…
