Charred Sweetcorn, Red Onion & Black Bean Salad Recipe

Sweetcorn, red Onion, Black Bean , Recipe, Vegan ,Healthy

Charred Sweetcorn, Red Onion & Black Bean Salad Recipe

Roasted, toasted & charred veggies jumbled together with chilli & lime and topped with chunks of avocado can’t ever be a bad thing! This is a delicious salad to celebrate our super sweetcorn - serve it as a main, as a side, piled into a baked (sweet)potato, stuffed into a sandwich or wrap. 

Feel free to be flexible with the ingredients, if you want to turn up the heat, add another chilli, prefer more sweetcorn or want bulk everything out with more red onions and beans - go for it! This is YOUR creation!


Serves 2 or 4 as a side or filling:

2 red onions

2 ears of sweetcorn, husks and silks removed 

1 jar or tin of black beans, drained and rinsed

Olive oil

The juice of 1 lime

1 red chilli

Sea salt 

Freshly ground black pepper

1 avocado



1. Pre-heat the oven to 180c / 360f / gas mark 4.

2. Peel the onions and trim off the root end. Cut the onions in half and then cut each half into 3 or 4 wedges, depending on the size of the onions.

3. Put onion and the whole red chilli in a roasting tray. Drizzle with a tablespoon of olive oil, season with a pinch of salt and pepper. Tumble everything together and pop the tray in the oven. Roast for 20 - 25 minutes or until the onion wedges caramelise around the edges.

4. Meanwhile, put a griddle pan or frying pan over a high heat and let it get hot. Lay the ears of corn into the pan and let it char and caramelise before carefully turning it round with a pair of tongues of a couple of spoons. Keep turning the corn until it is charred on all sides. Rremove the pan from the heat then remove the corn from the pan, lay it on a chopping board and let it cool enough to handle.

5. Once the sweetcorn has cooled a little, cut the corn kernels away from the core, carefully with a sharp knife.

6. Pop the corn in a large mixing bowl, follow by the black beans.

7. Remove the tray of red onions from the oven. Remove the whole chilli and place it on a chopping board before scooping all the red onions, juices and sticky bits into the bowl with the black beans and sweetcorn.

8. Trim off the stalk off the chilli and at this point remove the seeds if you prefer less heat. Finely chop the chilli and put it in a small bowl. Squeeze in the lime juice, add 1 tablespoon of olive oil, season to your taste with sea salt and freshly ground black pepper then whisk everything together. Have a little taste a make any tweaks you fancy - you can add more fresh chilli, more lime juice or seasoning.

9. Pour the dressing oven the veggies and jumble everything together. Scoop of out and dice the avocado, scatter over the salad and serve as you wish!