Lab Station 01 Modernist Recipe Book
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Specimen photograph for Black Bean, Corn, Mint & Peppadew Salsa

Black Bean, Corn, Mint & Peppadew Salsa

Yield
approximately 700 g salsa

October 2, 2026 · Version 1 · Side Dish

Sweet corn, black beans, fresh mint, and piquant Peppadew peppers in a lime dressing

Preparation

Scaling basis: Black beans · 250 g

PHASE A — CORN

Ingredient Uses

Method

  1. Heat a dry cast-iron pan over high heat.
  2. Char corn for 4 min–6 min, stirring only occasionally, then cool completely.

Phase Outputs

Key Phase Output Description
charred-corn Charred corn Prepared intermediate for a later Phase. Use all, cooled.

PHASE B — DRESSING

Ingredient Uses

Method

  1. Whisk lime juice, olive oil, salt, cumin, and black pepper.
  2. Soak red onion in the dressing for 10 min.

Phase Outputs

Key Phase Output Description
onion-dressing Onion dressing Prepared intermediate for a later Phase. Use all.

PHASE C — ASSEMBLY

Ingredient Uses

Method

  1. Fold beans, corn, Peppadew, mint, and coriander through the dressed onion.
  2. Rest for 15 min, then adjust salt and lime before serving.

Peppadew sweetness varies, so lime may need adjustment. Add mint only after all cooked ingredients are cool to prevent discolouration.

Recorded alternatives (no separate variation-specific testing observations were supplied):

  • Hotter: Add 15 g finely diced fresh jalapeño.
  • Creamy: Fold in 150 g diced avocado immediately before serving.

Phase Outputs Used

Phase Output Use
Charred corn Use charred-corn. Use all, cooled.
Onion dressing Use onion-dressing. Use all.

FAILURE MODES

Symptom Likely cause Corrective action
Wilted herbs corn still hot cool before combining
Watery salsa poor drainage drain beans and peppers