South-western-style salad

South-western-style salad

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(50 ratings)

Prep: 20 mins Cook: 10 mins


Serves 2
An exciting main-course salad, packed with interesting flavours and textures

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal612
  • fat38g
  • saturates9g
  • carbs47g
  • sugars9g
  • fibre9g
  • protein24g
  • salt2.83g
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  • 2 sweetcorn


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 400g can black beans, drained and rinsed
  • 1 avocado, cut into chunks



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 200g cherry tomatoes, halved
  • 4 spring onions, roughly chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 100g feta cheese, crumbled
  • lime wedges, to serve (optional)



    The same shape, but smaller than…

For the dressing

  • 1 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tbsp chipotle Tabasco sauce (use regular Tabasco if you can't find this)
  • juice and zest 2 limes



    The same shape, but smaller than…

  • 1 tbsp sherry vinegar
  • 2 tbsp extra-virgin olive oil


  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.

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Comments (52)

jewelledelephant's picture

Easy, quick and full of good stuff - I will adding this to the Salad rotation menu in my house, makes a nice change and well tasty!

avitty's picture

Really tasty. I would personally add more cumin and Tabasco sauce though.

Sollie99's picture

So easy to make and such a yummy, scrummy salad! I cheated on the corn (used frozen sweetcorn instead of corn on the cobs) but the end result was just as tasty! To complete the meal I added boiled new potatoes and griddled chicken breasts that I marinated quickly in the salad dressing. Will definitely be cooking this again!

TheSuperJodi's picture

I have a salad just like this, the only exception being that in the south west they would not have used feta for the cheese. (I'm in Colorado, US where we have a large Mexican/Hispanic population and southwest us food is prevalent here) Any sort of crumbly Mexican cheese would be good. Queso Fresco is what I use. Also if you can find it, try Cholula hot sauce brand instead.

I do like how light this recipe is! I couldn't find my recipe so I was looking around on the internet for one and stumbled across this, which is very close to the one I have..somewhere buried in my cookbook cabinet. ;)

snowpeas's picture

So tasty, I added an extra avacado, some halloumi and two peppers- yum

ros-bridges's picture

Fab recipe, I forgot the beans, but it was great anyway, and everyone commented on how much they liked it, so a winner

marieb1's picture

So good. Only change was used mozzarella instead of feta. Delicious and filling - will make again.

bashlybear's picture

Possibly the best salad i've ever had. I added more tomatoes, used Heinz chipotle (and something) sauce and used kidney beans. I got four portions out of this.

Druunica89's picture

Excellent even without the beans, a firm favourite! I always use the full suggested amount of Chipotle, yummy!

blackisblack's picture

Corn is easily cooked if it still has the husks, microwave it on high or seventy five per cent for one and a half minutes, per side, turn repeat, allow to cool, pull back husks and use. No steamy kitchen, no soggy corn, no pan to tidy up.

bowdenei's picture

This definitely makes more than enough for 2 persons. There was enough dressing that I'm sure I could have doubled up on the ingredients and still have enough dressing as there was so much left on the bottom of my bowl. We really liked it and as I don't like feta I used small balls of mozzarella instead. Would def make it again and would try it out with feta for guests. The chipotle Tabasco really made the dressing. Can't think that regular would be nearly as good and as others have said it would probably be too hot.

robyn256's picture

One of my favourite salad recipes, full of summer flavours. I find the zest and juice of one lime is plenty, otherwise it overpowers the tobasco and cumin. Made plenty of times with different types of beans, all worked well but black were definitely best, aduki a close second. Highly recommended for barbecues, buffets or even just a lovely, simple lunch any day of the week.

nathan_sidwell's picture

Appears a bit different however turned out to be a great combination of ingredients.

i_like_food's picture

Used black eyed beans instead of black beans and they worked fine, really tasty salad, would be perfect at a bbq.

bestcookies's picture

Great recipe, but you don't have to cook the corn. It's sweeter and nicer when uncooked, and it's easier to stand the corn on a cutting board and shave it while it's raw rather than boiling it and then having to cool it before cutting.

zenagreen's picture

this was AWESOME!! it also looked so good on the table becoz it has so much colour!

katherinealexander's picture

One of my favourite salads

tobyjug3's picture

What is the best, non chilli containg sauce to use as have allergy to chilli

claire73walking's picture

Really really nice!


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