Name: Capsicum and Corn Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 2 capsicums medium; 6 corncobs medium; 100 g fetta; 2 tbs roasted pumpkin seeds; 50 g baby spinach; 420 g red canned kidney beans drained rinsed; 1/2 tsp Dijon mustard; 1 tbs white vinegar *to taste; 1 garlic clove crushed; 1 tbs unsweetened apple juice; 2 tsp extra virgin olive oil; 1 pinch salt and pepper *to taste

by oldsheila Last updated on 07/09/2019

Goes very well with your favourite BBQ dish, or as a side salad. - oldsheila

Ingredients

2 capsicums medium
6 corncobs medium
100 g fetta
2 tbs roasted pumpkin seeds
50 g baby spinach
420 g red canned kidney beans drained rinsed
1/2 tsp Dijon mustard
1 tbs white vinegar *to taste
1 garlic clove crushed
1 tbs unsweetened apple juice
2 tsp extra virgin olive oil
1 pinch salt and pepper *to taste

Method

Step 1

Place whole capsicums under a preheated grill on high until skin blisters and blackens. Place in plastic bag to cool.
Step 2

Peel skin, remove seeds and cut into strips.
Step 3

Boil corncobs until soft. Allow to cool, cut corn off the cobs.
Step 4

Place capsicum, corn, fetta, spinach leaves, pumpkin seeds and kidney beans in a bowl.
Step 5

Whisk together, mustard, vinegar, garlic, apple juice and oil. Pour over salad and gently toss to coat.