This colourful, flavourful recipe from South America is a must-try this summer. Chargrilled corn, lima beans and fresh mango make up the salad, which is topped off with a chilli kick and zesty dressing. And to save time, you can always use canned beans.






Skill level

Average: 4.3 (9 votes)


  • 380 g (2 cups) dried lima beans
  • 4 cobs corn, husks removed
  • 80 ml (⅓ cup) olive oil
  • 4 long red chillies, cut into julienne
  • 4 mangoes, cut into 2 cm cubes
  • 1 cup coriander leaves

Mojo criollo

  • 5 garlic cloves
  • 3 oranges, juiced
  • 1 lime, juiced
  • 1 white onion, finely chopped
  • 60 ml (¼ cup) olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time overnight

Soak the lima beans in water overnight.

To make mojo criollo, using a mortar and pestle, pound garlic and 1 tsp salt to a paste. Combine with orange and lime juices and onion in a bowl. Stand at room temperature for 1 hour or overnight to let flavours develop.

Meanwhile, drain lima beans and rinse in cold water. Place in a pan of boiling water and cook for 20 minutes or until just tender. Drain and rinse under cold water until cool. 

Place corn in a pan of boiling water and cook for 10 minutes or until almost tender. Drain. Heat a chargrill pan or barbecue over high heat. Rub corn with oil and season. Cook, turning occasionally, for 6 minutes or until slightly charred. When cool enough to handle, using a knife, cut kernels from the cobs in large pieces. Place in a bowl with lima beans, chilli and mango.

To finish mojo, heat oil in a frying pan over medium heat. Warm through onion mixture for 2 minutes, then pour over salad and toss gently to combine. Season. Toss through coriander leaves before serving salad.


As seen in Feast Magazine, Issue 16, pg72.


Photography by John Laurie & Brett Stevens