• 6 extra lean gourmet beef sausages
  • 2 corn cobs, husks and silk removed
  • 2 x 400g cans cannellini beans, drained, rinsed
  • 250g cherry tomatoes, quartered
  • 3 green onions, thinly sliced
  • 1 Lebanese cucumber, seeded, diced
  • 1/4 cup finely chopped fresh mint leaves
  • 2 tablespoons finely chopped fresh basil leaves

 Mustard dressing

  • 2 teaspoons American mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil


Step 1

Heat a barbecue plate or chargrill on medium-high heat. Cook sausages, turning, for 8 to 10 minutes or until browned and cooked through. Transfer to a plate. Thinly slice.

Step 2

Add corn to barbecue. Cook, turning, for 5 to 7 minutes or until tender. Set aside for 5 minutes or until cool enough to handle.

Step 3

Meanwhile, make mustard dressing: Whisk mustard, lemon juice and oil together in a small bowl.

Step 4

Using a sharp knife, cut kernels from corn cobs. Place in a large bowl. Add sausage, beans, tomato, onion, cucumber, mint, basil and dressing. Season with salt and pepper. Toss to combine. Serve.