Fresh Corn & Black Bean Salad with Harissa, Hummus and Flatbread
A delicious and fresh salad with sweetcorn, black beans, vegetables, herbs and a zingy but creamy harissa dressing. Simple and super healthy.
I’m loving all the new season corn on the cob around at the moment. I’m seeing such a gorgeous range of recipes appearing.
Simple ways to char your corn and amazing fresh corn salads.
Like this one–a chunky salad with fresh sweetcorn, black beans, some veggies, lots if herbs and a zingy but creamy harissa dressing. Simple and super healthy.
I’ve served it with creamy hummus and my favourite flatbreads, as I love the textural combination of beans and veg with the super creamy hummus.
Swaps/additions ;
This salad works well is any of the following veg; peppers, courgette, mushrooms, aubergine, beans.
And the bean mix is completely adaptable–try chickpeas, kidney beans, butter beans.
Any dips work well or nut based cheese.
Absolutely delicious with fresh homemade soda bread.
Ingredients
For the veg
- 75 g green beans chopped
- 175 g mushrooms sliced
- 1 tbsp olive oil
- Pinch sea salt
For the salad
- 1 can black beans drained
- 3 corn on the cob Or 250g canned sweetcorn drained
- Big bunch of coriander chopped
- Big bunch mint chopped
- 2 tbsp extra virgin olive oil
- 3 apple cider vinegar
- Pinch sea salt flakes
- 3 tbsp pumpkin seeds
- Pinch chilli flakes
For the dressing
- 1 tbsp harissa paste
- 2 tbsp plant based yogurt
- 2 tbsp lemon juice
- Pinch sea salt flakes
Hummus to serve
For the flatbreads
- 150 g white spelt flour
- Pinch sea salt flakes
- 1 tsp baking powder
- 1 tbsp olive oil
- Approx 85ml water
Instructions
To cook the corn
- In a large pan, bring lightly salted water to a boil.
- Remove the husk and the silk from each ear of corn and chop off the end.
- Add to the pan, submerge and boil for 7-8 minutes or until just tender.
- Remove from the pan and when cool enough–pat dry.
- Carefully remove the kernels by cutting along the length.
To cook the veg
- First, add the olive oil to a frying pan and fry the mushrooms and green beans for 4-5 minutes.
- Season with a pinch of salt and turn off the heat.
To make the salad
- Add all the ingredients to a large bowl and toss to combine.
- Add in the sweet corn and cooked veg.
To make the dressing
- Add all the ingredients to a jar and stir to combine.
To make the flatbread
- In a large bowl, add the flour, baking powder and salt. Stir to combine.
- Now add the wet ingredients, mix thoroughly to combine and then transfer to a floured board.
- Knead for a few minutes until you get a rough but springy dough.
- Pop it back in the bowl for 15 minutes.
- Heat a large griddle pan or frying pan to medium.
- Divide the dough into four, then roll out the first flatbread.
- Pop it on the griddle pan and allow to cook and char a little on that side, then flip to cook to on the other side.
- Repeat.
- Keep the flatbreads warm on a plate covered with a clean cloth.
To serve
- Top the flatbreads with the hummus, salad and Harissa dressing.
6 Responses
What a great recipe, Niki! I loved it! I added harissa to the cooking vegetables and threw in some capsicum and courgette in the veggie mix too! Yummy! Great idea to make the harissa yogurt! So different and delicious!
Hi Maneesha
Great idea and really happy you liked!
Much love, Niki xx
This looks amazing. Can’t wait to try it out.
Yay!
Hope you like xxx
AH Niki I’m so excited to try this recipe! It’s on the menu for tonight!
Hope you love it xx