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Shannon Bennett's bean salad is all you'll want at work this week

Name: Shannon Bennett bean salad
Yield: 4
Ingredients: 1kg boneless pork belly (skin on), skin scored at 1.5cm intervals; 2 corn cobs, silks removed; 12 cherry tomatoes, finely chopped; 400g can kidney beans, rinsed, drained; 1 red onion, finely chopped; 1/2 red capsicum, seeds removed, finely chopped; 1 cup shredded iceberg lettuce; Mint leaves, basil leaves and betel leaves (substitute cos lettuce), to serve; 1/4 cup (60ml) maple syrup; Juice of 1 lime, plus extra wedges to serve; 1/4 tsp dried chilli flakes; 1 tsp smoked paprika; 1 tbs sherry vinegar; 1 tbs extra virgin olive oil

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by Shannon Bennett

Chef

Sep 20, 2018

“My mum used to make this salad for just about every barbecue my dad put on, and trust me, he did put a show on – everything was cremated to the point of being carbonised. Mum could take just mixed beans from a tin and add whatever season vegetables were around, add some barbecue sauce and there you’d have it! I loved it then and still do today” - Shannon Bennett.

1kg boneless pork belly (skin on), skin scored at 1.5cm intervals
2 corn cobs, silks removed
12 cherry tomatoes, finely chopped
400g can kidney beans, rinsed, drained
1 red onion, finely chopped
1/2 red capsicum, seeds removed, finely chopped
1 cup shredded iceberg lettuce
Mint leaves, basil leaves and betel leaves (substitute cos lettuce), to serve

Maple and paprika dressing

1/4 cup (60ml) maple syrup
Juice of 1 lime, plus extra wedges to serve
1/4 tsp dried chilli flakes
1 tsp smoked paprika
1 tbs sherry vinegar
1 tbs extra virgin olive oil

Method

1.

Pat pork dry with paper towel, place in a roasting pan and chill overnight.
2.

The next day, preheat oven to 220°C. Bring pork to room temperature, pat dry with paper towel and rub skin with 2 tsp salt flakes. Roast for 50 minutes or until skin begins to crisp. Reduce oven to 180°C and roast pork for a further 30 minutes to cook through. Set aside to cool, then chop.
3.

Meanwhile, cook corn in a saucepan of boiling salted water for 5 minutes or until kernels are tender. Drain and stand to cool slightly, then cut kernels from cobs and set aside.
4.

For the dressing, whisk all ingredients in a bowl until well combined.
5.

Arrange pork, corn, tomato, kidney beans, onion, capsicum and lettuce separately on a large serving platter and scatter with mint and basil. Serve with betel leaves, lime wedges and dressing.