Mexican Corn, Coriander & Tortellini Salad
Italian meets Mexican in this wonderful hybrid dish filled with fragrant coriander, sweet corn with the added twist of Latina™ Fresh Veal Tortellini.
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Preparation Time
10 minutes
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Cooking Time
10 minutes
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Serves
4
2 cobs fresh corn
375g pack Latina™ Fresh Veal Tortellini
1/2 x 250g punnet cherry tomatoes, cut in half
1/2 green capsicum, deseeded and roughly chopped
2 x 125g cans red kidney beans, drained
1 small red onion, finely sliced
1 cup fresh coriander, roughly chopped
2 limes, freshly squeezed
1/2 cup extra virgin olive oil
Extra lime wedges, for serving
1. Preheat barbecue hotplate or chargrill pan. Brush corn with a little oil and cook until lightly charred and cooked through.
When cool enough to handle, cut kernels from cobs.
2. Meanwhile, add Latina tortellini to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain and cool slightly.
3. Combine tortellini, corn, tomatoes, capsicum, beans, onion and coriander in a large bowl. Drizzle with lime juice and oil just before serving. Stir gently to coat well. Serve with extra lime wedges, if desired.
Fresh corn can be substituted with canned or frozen corn.
The following products might work well with this recipe: