Charred Corn & Black Bean Salad

Ingredients

• 3 cups (450 g) frozen sweetcorn
• 5 cups (800 g) canned black beans, rinsed
• 1/2 cup (64 g) pumpkin seeds
• 4 cucumbers (400 g)
• 2 bell peppers (320 g)
• 1 red onion (120 g)
• 2 cups (60 g) chopped fresh cilantro
• 1 1/2 oz (40 g) feta cheese
• 1/2 cup (120 ml) lime juice
• 3 tbsp (45 ml) olive oil
• 1 tsp (2.4 g) black pepper

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Method

1. Get a dry pan very hot and char the corn 5-6 minutes, shaking it now and then, until it blackens in places. Tip it out to cool.
2. Cut the cucumber, pepper and red onion into dice the size of the corn kernels.
3. Toss everything with the beans, lime, oil and pepper.
4. Crumble the feta over, scatter the toasted pumpkin seeds on and fold the cilantro through at the last moment.