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Mexican corn & bean salad with grilled pork
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Spicy pork with cumin paired with a vibrant corn salad for a flavorful fiesta.
Ingredients:
  • 2.50 gm ground cumin
  • 1/2 tsp dried chilli flakes
  • 4 (125g each) pork loin steaks
  • Olive oil spray
  • 280g (about 2 corncobs) fresh corn kernels
  • 250g punnet cherry tomatoes, halved
  • 4 shallots, trimmed, thinly sliced
  • 400g can red kidney beans, rinsed, drained
  • 21.00 gm fresh lime juice
  • 62.50 ml chopped fresh coriander
  • 1/2 avocado, peeled, coarsely chopped
  • Fresh coriander sprigs, to serve
Instructions:
  • Mix the cumin and chilli in a bowl, then season each side of the pork. Preheat a chargrill to medium-high, spray with oil, and cook the pork for 3-4 minutes per side for medium-well doneness. Transfer the cooked pork to a plate, loosely cover with foil, and let it rest for 3 minutes before serving.
  • Heat a non-stick frying pan over high heat and spray with oil. Cook corn for 3-4 minutes until golden. Add tomato, shallot, and beans, cooking for 2-3 minutes until tomato begins to soften. Stir in lime juice and chopped coriander.
  • Slice the succulent pork, then spoon the flavorful corn mixture into serving dishes. Layer with creamy avocado and sprinkle a dash of pepper. Finish with a garnish of fresh coriander for a burst of flavor.

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