Quick & Easy Charred Corn Salad with Halloumi & Black Beans

A Vibrant & Flavourful Charred Corn Salad

Looking for a quick, easy, and utterly delicious meal? This charred corn salad with halloumi, tenderstem broccoli, and black beans is a game-changer. Packed with textures and bold flavours, it’s perfect for a midweek dinner or a weekend lunch.

Why You’ll Love This Recipe

Quick to prepare: Ready in under 30 minutes.
Nutritious & balanced: Packed with protein, fibre, and vitamins.
Bursting with flavour: Smoky charred corn, salty halloumi, and earthy black beans.

Ingredients You’ll Need

2 ears of fresh corn, husked
200g halloumi, sliced
150g tenderstem broccoli
1 tin black beans, drained & rinsed
1 red chilli, finely chopped
1 lime, juiced
2 tbsp olive oil
Handful of fresh coriander, chopped
Salt & pepper to taste

Step-by-Step Instructions

Char the corn: Heat a griddle pan over high heat. Brush the corn with a little oil and cook for 8-10 minutes, turning occasionally, until lightly charred. Let cool slightly, then slice off the kernels.
Cook the halloumi & broccoli: In the same pan, fry the halloumi for 2-3 minutes per side until golden. Set aside. Quickly blanch the tenderstem broccoli in boiling water for 2 minutes, then drain.
Assemble the salad: Toss the corn, halloumi, broccoli, and black beans in a large bowl. Add chilli, lime juice, olive oil, and coriander. Season well and serve immediately.

Serving Suggestions

This salad is delicious on its own or served with warm flatbreads for a heartier meal. For extra freshness, add avocado slices or a dollop of Greek yoghurt.