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)

mich_mkp's picture

I couldn't find black beans so I used kidney beans instead. I added Tabasco to taste as I don't like things too hot. Took it for tea to an open air showing of a live concert and all my friends insisted on tasting it. VERY yummy, and now it's summer I've just had to search it out for my binder and do again. Especially as we'regrowing our own cherry toms this year!

bernadettespeer's picture

love this salad--black beans are so underused but delish. i have also substitued frank's hot sauce for the tabasco with great success and have also added some fresh coriander at the end.

sundevil9802's picture

An attractive and colorful meal. I used salad instead of corn and added fajita spiced turkey.

Frantic Flapjack's picture

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

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

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

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

jykseo's picture

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

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

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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