Mushroom, sweetcorn and blackbean salad
This super simple salad is a great accompaniment for some grilled fish or meat. I used salmon. It’s quick and easy to make and you could substitute many of the ingredients based on what you have in the fridge e.g. regular mushrooms instead of portobello, tinned sweetcorn if you can’t get fresh.
Mushroom, sweetcorn and blackbean salad
This super simple salad is a great accompaniment for some grilled fish or meat. I used salmon. It’s quick and easy to make and you could substitute many of the ingredients based on what you have in the fridge e.g. regular mushrooms instead of portobello, tinned sweetcorn if you can’t get fresh.
Open in Cookpad AppSteps
- 1
First prepare the veg - remove the corn kernels from the cob. Chop the mushroom into cubes. Finely chop the garlic and coriander
- 2
Heat a tbsp oil in a pan over a medium/ high heat and fry the corn until golden. Then transfer to a bowl.
- 3
Heat another tbsp oil in a pan over a medium/high heat and fry the mushrooms until they start to release liquid but are still firm. Transfer to a bowl.
- 4
Heat one more tbsp oil in a pan over a medium heat. At the garlic, beans, rice and tomatoes and fry for 1 minute. Then add all of the remaining ingredients and mix. I served mine with grilled salmon.
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