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Fresh corn & black bean salad with harissa, hummus & flatbread
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5 from 1 vote

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.
Course Lunch, Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Black beans, Flatbread, Flatbreads, Harissa, Hummus, Plant-based, Sweetcorn salad, Vegan
Prep Time 15 minutes
Cook Time 40 minutes
Author Niki Webster

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.