Corn and bean salad with thyme dressing

Dressing

1 Tbsp	White wine vinegar
1 tsp	Dijon mustard
4 Tbsp	Extra virgin olive oil
2	Spring onions, trimmed and finely chopped
1 tsp	Roughly chopped thyme leaves (Main)

Salad

2	Corn cobs, husks and silks removed (Main)
300 g	Green beans, trimmed and steamed (Main)
4 handfuls	Baby green leaves, such as baby spinach or rocket (Main)

Directions

1. To make the dressing, place the vinegar, mustard, a little salt and pepper and the oil in a screw top jar. Place on the lid and shake well. Remove lid, taste for seasoning then add the spring onion and thyme. Set aside.
2. Heat a barbecue grill until medium-hot. Place the corn on the grill and grill for 10-12 minutes, turning regularly to grill on all sides. Remove and leave to cool slightly before cutting the kernels from the cob with a sharp knife. Place in a large bowl with the beans and green leaves. Drizzle over the dressing and gently toss to combine.

Serving ideas

Spread a warm soft tortilla with some goat’s cheese or marinated buffalo cheese and top with the salad.

Add a cooked grain to the salad. Such as farro, pearl barley or kiwi quinoa.

Serve salad with pan-fried white fish fillets.

See more of Kathy's recipes

• Spaghetti with zucchini and basil
• Macadamia nut and white chocolate biscuits