I'm-Not-Eating-Salad Salad

Love it, hate it or love to hate it, salad is salad is salad or is it? Cobra reveals a tasty salad recipe, that’s made of salad but doesn’t taste like you’re eating salad at all.
30 November 2020 Pep Talks
I'm-Not-Eating-Salad Salad

Love it, hate it or love to hate it, salad is salad is salad or is it? Cobra reveals a tasty salad recipe, that’s made of salad but doesn’t taste like you’re eating salad at all. While many of us denote salad as being the stock standard, lettuce, tomato, cucumber, olives if you're lucky, spring onion if you're fancy and the tasty crunch of croutons if you really want to blow it out of the water. But what about a salad that could trick you into thinking you're eating something far more exciting and satisfying than what you have come to expect from the standard garden greens.

While the following salad recipe may not be your stock standard Greek-based salad, this crunchy little bowl of fresh and tangy bliss may just be the next best thing to hit the braai sides table this summer. Essentially a Mexican style corn pasta salad served with a chilli lime dressing, let’s go!

Salad recipe ingredients
  • 500 ml Farfalle (bowties) or Conchiglie (shells) pasta, uncooked
  • 3 to 4 corn cobs or 3 cans of corn in brine (drained)
  • 1 ripe avocado
  • 3 onions
  • 125ml of coriander
  • 15ml chopped jalapeno
  • 1 packet of smoked bacon
  • 125 ml feta cheese
  • 125ml of black beans in brine (drained) - optional Chilli-lime dressing
  • 125 ml mayonnaise
  • 50ml lime juice
  • 1ml cumin
  • 1ml paprika
  • 2.5ml chilli powder
  • 5ml tabasco sauce
  • Salt and pepper to season
I'm-not-eating-salad salad recipe method:
  1. Cook the pasta in boiling water that has been slated and combined with olive oil to prevent the pasta from sticking together. Follow the recommended cooking instructions as detailed on the pasta packaging.
  2. While the pasta is on the boil, place the corn on the cob on a baking sheet and into the oven under the grill for 15 to 20 minutes. Keep a close eye as the corn starts to brown, making sure it doesn’t brown too much.
  3. If you are using corn from a can, drain off the brine and follow the same steps, placing the kernels onto a baking sheet and grilling until just browned.
  4. The goal is for the corn to become soft and tender without it getting charred.
  5. Having followed the pasta’s cooking instructions, tip the cooked pasta into a colander, rinse and allow the pasta to drain well while you are preparing the rest of the I'm-Not-Eating-Salad Salad ingredients.
  6. Next, dice up the bacon and fry until well cooked.
  7. In a large salad bowl, cut the avocado into cubes, dice the onions, and shred up the coriander.
  8. Add the finely diced jalapeno and crumble the feta over the "greens" coating the ingredients of the bowl in a salty coating of cheese.
  9. If you are opting to include the black beans (which we would recommend as this make the dish muy Mexicano), drain the brine and add into the same salad bowl together with the cooked and cooled bacon.
  10. Next combine the well-drained cooked pasta together with the "greens" and bacon. During this step, you can now add the singed corn (adding only the kernels after cutting these off the cob).
  11. Finish off by whisking all ingredients listed for the dressing and toss this into the contents of this not-salad-salad the dressing touches all sides of the bowl.