Page title and description
Salad dressings & dips
- 3 sweetcorn cobs
- ½ red onion
- ½ tin cooked kidney beans
- 2 tomatoes, deseeded and finely diced
- ½ red chilli, deseeded and finely chopped
- 1 tbsp fresh coriander, chopped
- 2 tbsp olive oil
- ½ tbsp red wine vinegar
- salt and pepper
Prep time: 5 min
Cooking time: 20 min
Step 1Preheat oven to 160°C/Gas 3.
Step 2Cut the kernels off the corn and spread them out on an oven tray. Dry-roast for 20 minutes, to give a slightly smoky taste.
Step 3Toss with the remaining ingredients and season.