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This takes many of the features of the classic Tuscan panzanella salad and adapts them by adding a chipotle-infused dressing, red kidney beans and plenty of fresh coriander.


Serves 4

  • 2 large corn-on-the-cobs, leaves discarded

  • 2 corn soft tortillas

  • 350g tinned drained red kidney beans, rinsed

  • 1 large red pepper, seeded and cut into bite-sized pieces

  • 1 small red onion, roughly chopped

  • 6 tomatoes, seeded and roughly chopped

  • 100g radishes, sliced into rounds

  • 1 large avocado, halved, stoned removed, and cubed

  • 2 handfuls chopped coriander

  • 2 handfuls chopped flat-leaf parsley

  • sea salt and freshly ground black pepper


  • 1 dried chipotle chilli or 1–2 tsp chipotle paste, to taste

  • 4 tbsp extra virgin olive oil, plus extra for brushing

  • juice of 1½ limes

  • 1 tsp ground cumin

  • ½ tsp dried oregano

  • sea salt and freshly ground black pepper


To start the dressing, cover the dried chipotle chilli with just-boiled water in a small bowl and leave for 15 minutes to soften. Drain, cut the chilli open and discard the seeds, then finely chop the flesh.


Meanwhile, put the corn cobs in a saucepan, cover with water and bring to the boil, then turn the heat down and simmer, part-covered, for 12 minutes or until tender. Drain and refresh under cold running water, then drain again. Slice the kernels off the cob and put them in a serving bowl.


While the corn is cooking, lightly coat a frying pan with oil and toast the tortillas, one at a time, for 3 minutes, turning once, until golden and crisp; they will crisp up further when cooled.


Finish making the dressing by combining the chopped chipotle, olive oil, lime juice, cumin and oregano then season.


Add the kidney beans, red pepper, onion, tomatoes, radishes, avocado and herbs to the serving bowl. Spoon enough of the dressing over to coat and toss gently until combined. Break the corn tortillas into pieces and add to the salad just before serving.

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From The Salad Bowl

Ryland Peters & Small, 2015