South-western-style salad

Recipe uploaded by

Jennifer Joyce

8 ratings

Recipe by Jennifer Joyce

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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.
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.

PER SERVING

612 kcalories, protein 24g, carbohydrate 47g, fat 38 g, saturated fat 9g, fibre 9g, salt 2.83 g

Latest comments and suggestions

• Kim's

  14 July 2009

  Kim's rated and commented on this recipe

  

  Really enjoyed making this. Impressed others as looks so different to the standard salads. Dressing does not taste so great on its own but as soon as mixed into the salad brings it all to life.

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• elle01527

  15 July 2009

  elle01527 rated and commented on this recipe

  

  Agree with Kim; the dressing really does bring the salad to life, adding a definate kick. Looked really good and tasted lovely - will definately be making again.

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• hey_lloyd

  15 July 2009

  hey_lloyd commented on this recipe

  Looks good. Bit confused as I've never cooked corn before so when it says "cut the kernels of" - I take it you just pick all the corn off or shred it? The pictures look like its just been halved. Excuse my ignorance! I've managed to go through life without having to cook corn before!

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• Karen

  15 July 2009

  Karen commented on this recipe

  Hi hey_lloyd, To cut cut the kernels of the corn cob stand it up on it's end, get a sharp knife and just cut down the length of the cob cutting off the kernels. Work your way all around the cob and hey presto ur done!

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• jykseo

  16 July 2009

  jykseo rated and commented on this recipe

  

  great summer salad. Using the fresh corns (rather than canned ones) makes a big difference. I'll be making this a lot this summer.

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• sweet tooth

  21 July 2009

  sweet tooth rated and commented on this recipe

  

  Loved this salad, agree that the dressing brings it to life. Not a feta fan so substituted mini mozarella balls - yummy!

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• ragland_park

  06 August 2009

  ragland_park rated and commented on this recipe

  

  Very tasty salad! I made 1.5x the recipe and served at a bbq. It's important to cut the avocado at the last minute otherwise it will start to turn brown while waiting to be served. I will definitely make again, next time with a little less spring onion.

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• Zoe

  23 September 2009

  Zoe rated this recipe

  

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• Belkey

  01 October 2009

  Belkey rated and commented on this recipe

  

  Really enjoyed this, I made it for lunch salad boxes without the cherry tomatoes (not a fan!) and only used one corn on the cob (full size). Also, my instincts told me that 1tbsp of tabasco would be a bit excessive so just used a tsp, which was just right. Would definitely do again.

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• Frantic Flapjack

  04 October 2009

  Frantic Flapjack rated and commented on this recipe

  

  I wished I had read Belkey's comments about the amount of tabasco before I made the dressing. I put the salad together and was just about to pour it on when I thought I should taste it before. It was sooooooo hot, I didn't have the heart to use it and so made up an olive oil/balsamic dressing instead. Everyone still enjoyed.

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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)

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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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 20 mins

Cook 10 mins

Vegetarian

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)

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

PER SERVING

612 kcalories, protein 24g, carbohydrate 47g, fat 38 g, saturated fat 9g, fibre 9g, salt 2.83 g

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