appetite magazine
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
  1. 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.
Recipe by appetite magazine at https://www.appetitemag.co.uk/brazilian-rib-and-black-eyed-bean-salad/