Add a little Latin love to mealtimes with this Brazilian rib and bean salad recipe, courtesy of makemoreofsalad.com
This is a brilliantly fresh and crisp recipe to serve up at BBQs or garden parties on sunny summer days. If you don’t have black-eyed beans, then try using kidney beans instead.
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 (drained and rinsed)
4 handfuls Crispy Salad Bag
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. Serve with the ribs and sprinkle with the remaining coriander.
Recipe courtesy of: makemoreofsalad.com
