Black Rice Salad with burnt Corn and Avocado

I know we are coming into colder weather but I had to post the recipe for this salad as it’s so good. I have made it three times now and won’t get bored of it. I will probably make it a few more times while there is fresh corn at the green grocer. The salad is great on it’s own or as a side to meat or fish. When I made it for a party the other week, we ate it with corn nachos.
Time: About 30 minutes
Serves: 2 as a main
Black Rice Salad with burnt Corn and Avocado
80Β g black rice
2 corn on the cob
2 avocados
15 cherry tomatoes, cut in half
6 springs of coriander, roughly chopped
handful of raw cashew nuts, lightly roasted
1 lime, juiced
1 clementine, juiced
1/2 red chilli, finely chopped
1.5 tbsp soya sauce of tamari
1 tbsp maple syrup
Start with putting the kettle on.
Measure up and boil the black rice for about 25-30Β minutes (or as advised on the package).
Boil the corn for 5 minutes, remove from from the water and burn the sides of the corn on the open flame of your gas hob. If you don’t have a gas hob then grill the corn in the oven turning it every minute. Set a side to cool.
Lightly toast the cashew nuts in a dry pan until golden.
Prepare the dressing and set a side.
Cut the corn of the cob, cut the tomatoes in half, cut the avocados into cubes, chop the coriander and place it all in a mixing bowl.
Drain the rice and rinse in cold water. Transfer the rice to the vegetables and pour the dressing over and add the cashew nuts. Mix well with a gentle hand to prevent the avocado from turning into mush.img_3211-cropped







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