Black bean, corn and zucchini salad

by Leah Halmagyi


  • 500g dried black beans
  • 1 chicken stock cube
  • 500g zucchini
  • cooking oil spray
  • 1 ear corn
  • sea salt flakes and freshly-milled black pepper
  • 4 sprigs rosemary leaves
  • finely-grated zest and juice of 1 lemon


1 Rinse the black beans in cold water and discard any that float. Soak in water overnight, then drain well. Put in a large saucepan with 2L cold water and the chicken stock cube. Set over a moderate heat and cook gently for 1 hour, until the beans are just tender, then drain well and allow to cool.
2 Slice the zucchini lengthways and sprinkle with cooking oil spray. Season with salt and pepper and cook on a hot grill until tender. Sprinkle the corn with oil and cook on the grill for 5 minutes, until just tender and lightly-browned.
3 Chop the zucchini into pieces and slice the kernels off the corn. Mix with the beans, rosemary, zest and juice.