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Spicy corn, black bean & feta salad

Spicy corn, black bean & feta salad on a plate

Spicy corn, black bean & feta salad

Name: Spicy corn, black bean & feta salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 sweetcorn; 400g can black beans drained and rinsed; 1 avocado cut into chunks; 200g cherry tomatoes halved; 4 spring onions roughly chopped; 100g feta cheese crumbled; lime wedges, to serve (optional); 1 tsp ground cumin; 1 tbsp chipotle Tabasco sauce (use regular Tabasco if you can't find this); juice and zest 2 limes; 1 tbsp sherry vinegar; 2 tbsp extra-virgin olive oil

Jennifer Joyce

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Serves 2

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 4.8 out of 5.70 ratingsRate

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An exciting main-course salad, packed with interesting flavours and textures and a hit of spice

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 sweetcorn
400g can black beans

drained and rinsed
1 avocado

cut into chunks
200g cherry tomatoes

halved
4 spring onions

roughly chopped
100g feta cheese

crumbled
lime

wedges, to serve (optional)

For the dressing

1 tsp ground cumin
1 tbsp chipotle Tabasco sauce

(use regular Tabasco if you can't find this)
juice and zest 2 limes
1 tbsp sherry vinegar
2 tbsp extra-virgin olive oil

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Nutrition: per serving

kcal612
fat38g
saturates9g
carbs47g
sugars9g
fibre9g
protein24g
salt2.83g

Method

step 1

Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.
step 2

Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using.

Recipe from Good Food magazine, August 2009

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A star rating of 4.8 out of 5.70 ratings

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