corn, capsicum and black rice salad

A great summer salad – I prepare the corn and capsicum the day before on a hot BBQ

Cut the bottom off your sweetcorn and place it in the microwave on high for 2 minutes

Once done, remove and using a tea-towel, pull the outer husk off. The beard and husk should all come off in one go

Put the corn in a pot of boiling water and cook for 2-3 minutes

Put the corn on a BBQ and allow it to char lightly on all sides

Cool slightly and then slice the corn of the cob

Char grill capsicum on the BBQ so that the skin blisters and burns

Once the capsicum is blistered all over, remove from the heat and set aside to cool slightly

Rub the skin off the capsicum and split it in half so that the seeds can be removed. You can do this under running water if you want

Once skin and seeds are removed, dice the capsicum into cubes roughly the same size as the corn kernels

Cook the black rice as you would normally cook

I have been using ‘Sun Rice Black Rice’ which I get from Woolworths. This cooks in a 1 (rice) to 2 (water) ratio in a standard rice cooker

Mix the corn, capsicum, rice and your favourite dressing together in a bowl

I normally use Coriander and Lime dressing but you may want to experiment with other dressings.

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