Sweetcorn & butter bean salad with lime dressing

I love a big beany salad more than anything else! I had a baby 4 weeks ago so I’m currently needing quick easy meals, so when I have the chance I make a big batch of something like this, then eat it with a protein of choice like chicken, salmon, tofu etc over the following few days.

This salad is so fresh! It consists of charred corn, fibre-rich butter beans, feta, crunchy veg, lots of herbs and more with a lime and honey dressing.

Charring the corn is optional but highly recommended! Plus it’s sweetcorn season so it’s at its best right now!

You’ll need (serves 3-4 with a protein of choice):

For the salad

• 2 whole corn on the cob (or use tinned sweetcorn)

• 570g jar butter beans (or 2 tins, drained)

• ¼ pointed cabbage, finely shredded

• Large handful sugar snap peas, sliced

• 3-4 spring onions, finely sliced

• 100g feta, crumbled

• 40g pumpkin seeds, toasted in a dry pan for best flavour (I used the corn pan after finished the corn)

• Small handful fresh mint, roughly chopped/torn

• Small handful fresh coriander, roughly chopped

For the dressing:

• Juice of 1 large/2 small limes

• 2 tbsp extra virgin olive oil

• 1 tbsp honey or maple syrup

• 1 tsp Dijon mustard

• ½–1 tsp chilli flakes

• ½ tsp ground cumin

Heat a griddle pan (or large frying pan) to a high heat and add the corn to the dry pan (remove husks first if they have them). Rotate regularly and cook until it looks bright yellow and you have plenty of spots of black char marks. Remove and, when cool enough to handle, stand up tall and cut the corn away from the cobs.

Add the corn to a large mixing bowl with all the other salad ingredients. If you’re using jarred beans with a good stock, drain the majority of the liquid as you spoon them in to the bowl, but don’t rinse them - there’s great flavour in the stock.

In a small bowl, whisk together all the dressing ingredients with a very good pinch of sea salt. Pour it into the salad and mix well to coat the salad ingredients.

Taste and adjust salt to taste. Enjoy immediately or refrigerate. Leftovers can be stored in the fridge for 3-4 days.