SWEETCORN & BEAN SATAY SALAD

Strip sweetcorn from the husk and simmer for 3-5 minutes in plenty of boiling water or barbeque the corn cobs until tender and coloured.  

Allow to cool enough to handle, then cut the kernels from the cobs.  

In a large bowl combine the sweetcorn, wild rocket, mixed beans, black beans, red capsicum and red onion. Toss together.  

Whisk together the satay sauce and coconut cream. Add half to the salad and gently mix in. Transfer the salad to a serving platter and drizzle with remaining sauce and garnish with spring onions and chopped peanuts.  

SWEETCORN

Bigger, sweeter, and creamier! LeaderBrand’s sweetcorn is New Zealand’s best, harvested fresh from the field and transported straight to your local supermarket.

• grass Gisborne
• wb_sunny Dec – Mar
• check Source of Dietary fibre
• check Source of Folate, Niacin (Vitamin B3) & Potassium

WILD ROCKET

Peppery, nutty and full of flavour. Try tossing this zingy leaf through your favourite salad, add to a pizza or mix through pasta to amp up the taste.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• check Source of Vitamin A

• 2 LeaderBrand Sweetcorn cobs
• ½ bag LeaderBrand Wild Rocket
• 1 tin mixed beans, rinsed and drained   
• 1 tin black beans, rinsed and drained    
• 1 red capsicum, finely diced  
• 1 small red onion, finely diced  
• ½ cup satay sauce  
• ¼ cup coconut milk or cream  
• Spring onions and chopped peanuts to serve