serves
8
prep
15 minutes
cook
40 minutes
difficulty
Easy
serves
8
people
preparation
15
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 380 g (2 cups) dried lima beans
- 4 cobs corn, husks removed
- 80 ml (⅓ cup) olive oil
- 4 long red chillies, cut into julienne
- 4 mangoes, cut into 2 cm cubes
- 1 cup coriander leaves
Mojo criollo
- 5 garlic cloves
- 3 oranges, juiced
- 1 lime, juiced
- 1 white onion, finely chopped
- 60 ml (¼ cup) olive oil
Soaking time overnight
Instructions
Soak the lima beans in water overnight.
To make mojo criollo, using a mortar and pestle, pound garlic and 1 tsp salt to a paste. Combine with orange and lime juices and onion in a bowl. Stand at room temperature for 1 hour or overnight to let flavours develop.
Meanwhile, drain lima beans and rinse in cold water. Place in a pan of boiling water and cook for 20 minutes or until just tender. Drain and rinse under cold water until cool.
Place corn in a pan of boiling water and cook for 10 minutes or until almost tender. Drain. Heat a chargrill pan or barbecue over high heat. Rub corn with oil and season. Cook, turning occasionally, for 6 minutes or until slightly charred. When cool enough to handle, using a knife, cut kernels from the cobs in large pieces. Place in a bowl with lima beans, chilli and mango.
To finish mojo, heat oil in a frying pan over medium heat. Warm through onion mixture for 2 minutes, then pour over salad and toss gently to combine. Season. Toss through coriander leaves before serving salad.
As seen in Feast Magazine, Issue 16, pg72.
Photography by John Laurie & Brett Stevens
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
