Brazilian rib and bean salad recipe

20 April 2017 by
First published: 14 April 2016

This Brazilian rib and bean salad recipe is just the kind of dish you’ll want to serve up to your friends in the garden on a sunny day. Zingy lime fuses with sweet honey and a chilli kick to make the ribs totally moreish, and the light side salad complements it perfectly.

Ingredients (serves 4)

Zest and juice of 1 lime

½tsp chilli flakes

2tbsp honey

1tbsp olive oil

28g pack coriander, chopped

750g pork spare ribs

400g can black eyed beans (240g drained and rinsed)

195g can sweetcorn, (160g drained and rinsed

4 handfuls Crispy Salad Bag (150g)

Method

Preheat the oven to 180°C, gas mark 4.

Whisk together the lime zest and juice, chilli flakes, honey, oil and half the coriander. Place the ribs in a large roasting tin and toss in half the dressing. Roast for one hour.

Just before serving, mix the beans and sweetcorn into the salad with the remaining dressing and serve with the ribs sprinkled with remaining coriander.

Recipe courtesy of makemoreofsalad.com

Did you enjoy this recipe? Please rate it
recipe image
Recipe
Brazilian rib and black-eyed bean salad recipe
Published On
Prep time
Cooking time
Total Time
Rating
51star1star1star1star1star Based on 1 Review(s)