Charred Corn and Bean Salad

Dietician Amit Shah


  • Sweet Corn (Boiled) – ½ Cup
  • Black Beans or Rajma – 1 Cup
  • Pineapple chunks – ¼ Cup - Diced
  • Onion – ½ - Diced Fine
  • Mixed Peppers – ½ Cup – Diced
  • Olive Oil – 1 Tbsp
  • Salsa Verdure as per recipe
  • Salt and Pepper to taste.


  • Heat Olive oil in a heavy bottomed pan – Once it is smoking hot, add the boiled corn and let it char to your preference.
  • Add in the beans and Pineapple Chunks and give a quick toss – The pineapple should breakdown but not get soggy or overcooked.
  • Add in the Onions and Peppers – Only to heat them up slightly and soften them (not Cook)
  • Get the mix off the flame and let it cool.
  • Add Salsa Verdure, Salt and Pepper as per your flavour and spice preference and serve.