Charred Corn Salad

This Charred Corn Salad is a fresh and vibrant dish. With the slightly smoky flavour of the sautéed corn, the crunch of celery, the mellow cannellini beans, and the nutty, creaminess of the avocado, it is full of flavour and texture. The acidic note of lemon juice in the dressing balances all the flavours. You will find many occasions to enjoy the salad, either as a side dish for meat, fish or poultry or as a nutritious, meat-free meal.

• 2 large ears of corn
• 2 teaspoon olive oil
• 1 medium red onion – cut in half and then in half moons
• 1 400 g (14-ounce) tin cannellini beans – rinsed and drained
• 2 stalks celery – sliced about ½ cm (¼")
• 1 medium avocado – diced about 1 cm (½")
• 2 tablespoon fresh mint – finely chopped
• 2 tablespoon flat-leaf parsley – finely chopped
• 75 g (½ cup) feta cheese – cut into 1 cm (½") dice
• sea salt and freshly ground black pepper – to taste

• 1 tablespoon extra virgin olive oil
• 5 teaspoon lemon juice – freshly squeezed
• ½ teaspoon maple syrup