Ingredients
Method
1.Combine chicken, kecap manis, juice and garlic in medium bowl, cover; refrigerate overnight.
2.Place beans in medium bowl of cold water; stand overnight. Drain.
3.Rinse beans under cold water; drain. Cook beans in medium saucepan of boiling water, uncovered, about 30 minutes or until tender; drain.
4.Meanwhile, make chilli and lime dressing. Combine chilli, lime, olive oil and lime juice is a screw-top jar; shake well.
5.Roast corn on heated oiled grill plate (or grill or barbecue) until browned lightly and just tender. When cool enough to handle, cut kernels from cobs with sharp knife.
6.Cook undrained chicken, in batches, on same grill plate until cooked through.
7.Place beans and corn in large bowl with onion, parsley, spinach, capsicums, basil and dressing; toss gently to combine. Divide salad among serving bowls; top with chicken.
The black beans used in this recipe are also known as turtle beans, and are Cuban and Latin American rather than Chinese in origin. Jet black with a tiny white eye, black beans can be found in most greengrocers and delicatessens.
Note
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