Grilled Nectarine, Corn And Bean Salad

This delicious grilled nectarine salad with sweetcorn and mixed beans is perfect for warm summer BBQs.

It’s vegan, gluten-free and makes a great main or side salad.

Grilled nectarine, charred sweetcorn, creamy avocado and tender mixed beans are tossed in a lemon salad dressing.

There is something about the sweetness from the nectarines that works so well with the creamy avocado and beans.

Salads are my go-to during the summer months when it becomes too hot to cook.

My Green Lentil Salad and Black Bean, Mango, Avocado and Corn Salad are some of my favourites.

The salad ingredients:

Method

Roast the sweetcorn on a BBQ or stove until the kernels are lightly charred. You can also try my corn on the cob air fryer method . Set aside until cool enough to handle, and slice the kernels off the cob and place into a bowl.

Sometimes I use frozen sweetcorn which is simple to defrost in the microwave.

Now half the nectarines, scoop out the seed and cut into quarters.

Place it on a heated grill or on the grill pan on the stove.

Let it grill for a couple of minutes, but keep it intact until you see light brown grilled marks. This will allow the nectarines to become caramelised and extra sweet.

Now, place all salad ingredients in a big salad bowl and gently toss together.

Serve immediately. If you aren’t serving straight away then toss just before serving.

How to cook Mixed Beans in the Instant Pot

Cook the beans separately to make sure they cooked until tender.

Take a look at the ultimate guide to Instant Pot chickpeas for soaked and unsoaked timings.

For red kidney beans:

Place washed red kidney beans in the inner pot of the instant pot

Add water to cover the beans an extra 2 inches.

Close the lid and place valve on the sealing position

Select High Pressure

For unsoaked beans 45 minutes

For soaked beans 20 minutes

Allow for Natural Pressure Release

Drain and use in recipes.

Serving Suggestions

This salad is great as a main or as a side.

I love it alongside Air Fryer French Bread Pizza or Sweet Potato and Black Beans Quesadilla

Storage

You can store leftover salad in the fridge in an airtight container.

You can freeze leftover beans to use in red kidney bean and coconut curry or Indian chickpea rice

Other Vegetarian Salad Recipes

Indian Chickpea Salad

Tuscan Tomato and Bread Salad

Pesto Potato Salad

Indian Onion Salad

Greek style Vegan Potato Salad

Mediterranean Orzo Pasta Salad

Watermelon Carpaccio Salad with tahini

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Grilled Nectarine, Corn and Mixed Bean Salad

Ingredients

• 1 Corn on the cob husks and tassels removed
• 4 Nectarine ripe but firm
• 1 cup Red Kidney Beans cooked
• 1 cup Chickpeas cooked
• 1 Avocado peeled and cut into cubes
• ½ cup Cucumber cut
• ¼ cup Red Onion cut lengthwise
• 3 tablespoon Jalapeno

Dressing

• 3 tablespoon Lemon juice
• ½ teaspoon Salt
• 4 tablespoon Extra virgin olive oil
• ½ teaspoon Black pepper freshly ground
• 2 tablespoon Coriander

Instructions

• In a small bowl or jar mix 3 tablespoon Lemon juice , 1/2 teaspoon Salt , 4 tablespoon Extra virgin olive oil , 1/2 teaspoon Black pepper and 2 tablespoon Coriander . Leave it aside.
• Roast the 1 Corn on the cob on a bbq or stove.
• Set aside until cool enough to handle, and slice the kernels off the cob and place into a bowl.
• Now half the 4 Nectarine , scoop out the seed and cut into quarters.
• Place it on a heated grill or on the grill pan on the stove.
• Let it grill for a couple of minutes, but keep it intact until you see light brown grilled marks.
• Now, add 1 cup Red Kidney Beans , 1 cup Chickpeas , 1/2 cup Cucumber , 1/4 cup Red Onion , 1 Avocado , 3 tablespoon Jalapeno , grilled corn and nectarine in big salad bowl.
• Pour dressing and and gently toss together.
• Garnish it with chopped coriander and serve.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in June 23rd, 2017.

Grilled Nectarine, Corn and Mixed Bean Salad

Ingredients

• 1 Corn on the cob husks and tassels removed
• 4 Nectarine ripe but firm
• 1 cup Red Kidney Beans cooked
• 1 cup Chickpeas cooked
• 1 Avocado peeled and cut into cubes
• ½ cup Cucumber cut
• ¼ cup Red Onion cut lengthwise
• 3 tablespoon Jalapeno

Dressing

• 3 tablespoon Lemon juice
• ½ teaspoon Salt
• 4 tablespoon Extra virgin olive oil
• ½ teaspoon Black pepper freshly ground
• 2 tablespoon Coriander

Instructions

• In a small bowl or jar mix 3 tablespoon Lemon juice , 1/2 teaspoon Salt , 4 tablespoon Extra virgin olive oil , 1/2 teaspoon Black pepper and 2 tablespoon Coriander . Leave it aside.
• Roast the 1 Corn on the cob on a bbq or stove.
• Set aside until cool enough to handle, and slice the kernels off the cob and place into a bowl.
• Now half the 4 Nectarine , scoop out the seed and cut into quarters.
• Place it on a heated grill or on the grill pan on the stove.
• Let it grill for a couple of minutes, but keep it intact until you see light brown grilled marks.
• Now, add 1 cup Red Kidney Beans , 1 cup Chickpeas , 1/2 cup Cucumber , 1/4 cup Red Onion , 1 Avocado , 3 tablespoon Jalapeno , grilled corn and nectarine in big salad bowl.
• Pour dressing and and gently toss together.
• Garnish it with chopped coriander and serve.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

This velvety smooth Gujarati Mango Kadhi or Aam ki Kadhi is a modern take on the Gujarati classic. White sweet kadhi fuses with luscious keri no ras to create a flavourful side dish that is perfect with your Gujarati thali .

• Mango Kadhi is not the same as Fajeto
• Ingredients
• How to prevent Kadhi splitting or curdling
• What to do if Kadhi curdles?
• How to make Gujarati Mango Kadhi
• Storage
• Other Kadhi Recipes

This aam ras ki kadhi is a feast for your senses. This kadhi variety is prepared with yogurt, chickpea flour and is tempered with ghee and aromatic spices – similar to Gujarati kadhi but the mango adds a unique flavour.

Serve delicious Gujarati Mango Kadhi with Green pea and mint Pulao or Coconut and Almond Rice .

Bhinda/Bhindi and Kadhi is a great match.

Mango Kadhi is not the same as Fajeto

The original and traditional Fajeto recipe, which comes from Gujarat, is a thin mango based drink served after a spicy meal.

Mangoes are expensive, so Gujaratis (who are known to be frugal) would want to use the mango for consumption in its entirety.

After extracting the pulp for keri no ras or aam ras, the leftover pulp on the seeds would be used to make this drink called Fajeto. True Fajeto is a mango and yogurt drink with a tempering over the top.

Unlike kadhi, there is NO BESAN or gram flour in Fajeto giving the two entirely different tastes.

For those who have grown up in Gujarat or have elderly family members from Gujarat would serve Fajeto in this way and would not call it mango kadhi .

Mango Kadhi is not a traditional recipe at all but a modern take on the sweet white kadhi once we began experimenting with various flavours and ideas.

Here is our Authentic Fajeto Recipe

Gujarati Kadhi if you fancy also trying the plain version.

Ingredients

1. Yogurt – for this kadhi we used full-fat greek yogurt. We prefer the taste of using creamy and thick yogurt to make kadhi rather than low fat.

2. Besan – an important ingredient in kadhi, besan/gram flour/chickpea flour is easy to find in supermarkets. Also called Chana no lot.

3. Mango Pulp – use either homemade pulp or tinned/canned mango pulp

4 . Green chilli and ginger – crushed works best

5. Ghee – vegan use oil or vegetable ghee

6. Spices – cumin seeds, cinnamon and clove

7. Turmeric powder

8. Dried red chili

9. Curry leaves – fresh, frozen or dried

There is no need for any sugar in this Gujarati Kadhi as the mango pulp is already sweet

How to prevent Kadhi splitting or curdling

Do not cook kadhi on high heat, once it comes to boil. turn the heat on low and simmer kadhi.

Add salt immediately to prevent kadhi from splitting

Stir constantly – this is not a recipe where you can wander away from the kitchen or scroll through Instagram – it needs attention

Full fat yogurt works best.

Don’t add less gram flour than the given measurement because you need enough flour to bind the kadhi.

What to do if Kadhi curdles?

If you think that your kadhi has split or has curdled, add more besan that has been mixed with water to make a smooth paste. Cook again and hopefully you have saved your kadhi!

How to make Gujarati Mango Kadhi

Recipe with the exact measurement in the recipe card below.

1. In a big bowl mix yogurt, besan, ginger-chilli and turmeric powder (pic 1)

2. Whisk until smooth (pic 2)

3. Add water and whisk again (pic 3)

4. Heat ghee and add cumin seeds. (pic 4)

5. Now add all the spices and curry leaves. (pic 5)

6. When pops add kadhi mixture. (pic 6)

7. Add salt and water (pic 7)

8. bring it to boil, simmer and cook for 7-8 minutes. (pic 8)

9. Once little cool, add mango pulp. (pic 9)

10. Ready to serve. (pic 10)

Storage

Fridge – this kadhi will stay fresh for up to 3 to 4 days. Once the kadhi has totally cooled, place in tupperware and keep in the fridge. It may thicken, so add tablespoons of water at a time when re-heating.

Freezer – This kadhi freezes well. You must re-heat, once defrosted, on the stovetop and not microwave otherwise it will look as if it has split. You may want to add a little water at this stage too.

Other Kadhi Recipes

Farali Kadhi

Spring Onion Kadhi

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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