Roasted Corn and Pepper Salad with Black Beans

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Yesterday, my friend Claudia gave me some fresh, green peppers of the pointy variety (like large chillis). We don’t have a special word for these in the UK. We had the peppers barbecued last night while sitting in her garden, under a huge walnut tree, in idyllic surroundings, yet right in the centre of Berlin.

I already had some fresh corn in the fridge as well as the coriander and a tin of black beans in the cupboard so it was easy to throw this together.

This is a complete meal but would also go well inside a tortilla with some guacamole or pumpkin hummus. You could also add fried slices of tofu or toasted peanuts for a crunch.

Serves 6 as a side dish or 2 as a main course
Preparation time 12 minutes. Cooking time 30-40 minutes

Ingredients
2 green peppers or 3 large, green chilli peppers
2 whole corns on the cob
A tin of black beans well rinsed
6 cherry tomatoes halved
4 spring onions (scallions) finely sliced
Plenty of chopped fresh coriander, mint and basil
A tablespoon of olive oil and lemon salad dressing
A small red chilli chopped very finely
Salt and black pepper to taste

Place the corn and peppers in an oven-proof dish and roast in the oven for about 30 minutes. The peppers should be very soft with the skin starting to char. Leave to cool. Remove the corn from the
cobs and place in a large bowl. Chop the peppers roughly and add to the corn with the beans, tomatoes and onions. Stir in 2 handfuls of the mixed, fresh herbs and drizzle over the dressing. Add the chilli and stir well. Season to taste. Place in the fridge to chill for about 30 minutes.

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