South-western-style salad

South-western-style salad

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(44 ratings)

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Cooking time

Prep: 20 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
612
protein
24g
carbs
47g
fat
38g
saturates
9g
fibre
9g
sugar
9g
salt
2.83g

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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Method

  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.

Recipe from Good Food magazine, August 2009

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Comments

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Frantic Flapjack's picture
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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.

eleanormayo's picture
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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.

ragland_park's picture
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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.

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

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

karengi's picture

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!

hey_lloyd's picture

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!

elle01527's picture
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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.

krw1511's picture
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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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