Charred Corn Salad with Lime Habanero Honey Dressing


  • 1 Tbsp. of your favourite Single Estate Olive Oil
  • 4 cups corn
  • 2 green bell peppers, cut into thin strips
  • ½ red onion, cut into thin strips
  • 2 cups canned, drained and rinsed black beans
  • 1 tsp chili powder
  • ¼ cup Lime Olive Oil
  • ¼ cup Habanero Honey Balsamic
  • 1 garlic clove, finely minced
  • salt and pepper
  • shredded cheddar cheese
  • Fresh cilantro, chopped



  1. Heat the Single Estate Olive oil in a large frying pan.
  2. Add the bell pepper and onion strips. Cook 2-3 minutes.
  3. Add the corn and stir. Cook an additional 3-5 minutes, until the bell pepper and corn begin to blister and char.
  4. Take off heat and place in a bowl.
  5. Add the black beans, chili powder, Lime Olive Oil, Habanero Honey Balsamic, minced garlic clove, salt and pepper, cheddar cheese and chopped fresh cilantro.
  6.  Toss until everything is combined. Serve warm or cold.
October 14, 2020 — Elizabeth Kilvert