Here is another simple salad for your next bbq with hardly any cooking required. I love bean salads, especially the old style South African bean salads that are tangy and sweet. This bean and corn salad with sriracha mayo dressing is both of those but with a slight heat and some variation with the addition of corn.
You can use frozen corn for this recipe but what would be a thousand times better would be to grill some corn on the grill. I think this gives the salad an amazing smokey flavour. For the green beans I use a flat variety I get here in Spain but any tender green bean will work fine. Just blanch them for a few minutes in heavily salted water and then shock them in ice water to retain their colour and crunch.
The sriracha may dressing is really simple, add the mayo, sriracha, olive oil, white wine vinegar and seasonings to a mason jar and shake well. Pour over the salad at least 2 hours before serving for the flavours to mingle. Longer is better.
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