Mexican Salad

Ingredients:

6 natural corn
2 tablespoon Olive Oil
1 can beans
220g cherry tomatoes
2 tablespoons jalapeños
100g feta
1 cup coriander

Instructions:

1. To set up the dressing, place the mayonnaise, lime juice, smoked paprika and chipotle powder or bean stew powder in a little bowl. Season to taste, blend to join, at that point put in a safe spot.

2. Carry an enormous pot of water to the bubble. Whiten the corn cobs for brief at that point channel. Brush the corn cobs with olive oil at that point cook on a preheated grill for 10-12 minutes, or until roasted and delicate. Turn consistently during cooking.

3. When the corn cobs are sufficiently cool to deal with, cut the portions off the cob, attempting to keep them in bunches. Spot into a serving of mixed greens bowl or onto a platter with the dark beans, cherry tomatoes, red onion and jalapeños. Add the dressing and throw delicately to consolidate. Sprinkle over the feta and coriander and trimming with lime wedges.