Brazilian rib and black eyed bean salad
Serves: 4
Ingredients
- zest and juice of 1 lime
- ½ tsp chilli flakes
- 2 tbsp honey
- 1 tbsp olive oil
- 28g pack coriander, chopped
- 750g pork spare ribs
- 400g can black eyed beans, drained
- 195g can sweetcorn, drained
- 4 handfuls crispy salad
Method
- Preheat the oven to 180C/Gas4. Whisk together lime zest and juice, chilli flakes, honey, oil and half the coriander. Place the ribs in a large roasting tin and toss in half the dressing. Roast for 1 hour. Mix the beans and sweetcorn into the salad with the remaining dressing and serve with the ribs.
