Mexican Inspired Black Rice, Squash and Corn Salad

This salad is the ultimate proof that salads don’t have to be boring! Even if I like vegetables the idea of a bowl of lettuce, cucumber and tomatoes really doesn’t excite me that much! But when we talk about roasted butternut squash, charred onion, black rice and sweetcorn then it’s a whole new story! This salad is packed with fresh flavours like zesty lime juice, coriander and spring onion and it’s great for those lazy summer days as it takes no time to throw it together. You can also make it in advance and store it in the fridge for few days.


Serves 2-3 people

1 cup of black rice 

1 small butternut squash, peeled and chopped into small pieces 

2 small red onions or 1 large one – peeled and cut into quarters 

2 sweetcorn cobs 

An handful of fresh coriander – roughly chopped 

2 spring onions sliced 

Salt & pepper 

Olive oil for roasting 

For the dressing:

The juice of 1 lime 

1 garlic clove- crushed 

3 tbsp of olive oil 

1 tsp of maple syrup or agave 

1 tsp of ground cumin 

1/2 tsp of ground coriander 

A sprinkle of chilli flakes (optional)

Place the butternut squash cubes onto a baking tray, drizzle with some oil, salt & pepper and roast in the oven at 200 degrees Celsius for 25-30 minutes. Half way through the cooking add in the red onion. Meanwhile boil the sweetcorn cobs in slated water for 10 minutes until tender. Cook the rice in boiling water for 30-35 minutes until coked, drain and rinse under cold water.

In a small bowl mix together all the dressing ingredients. 

Hold the sweetcorn vertically and with a sharp knife cut off the kernels. 

Add the roasted squash and red onion to a large mixing bowl. Add in the cooked sweetcorn, back rice and chopped coriander. Mix in the dressing and serve it with the chopped spring onions.

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