South-western-style salad

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• woo

  11 August 2010

  woo commented on this recipe

  A tasty, vibrant salad which goes really well with Tex-Mex food. I have occasionally substituted the black beans for cannellini beans or even a few green olives....still tasted lovely and worked with the dressing. I always use the full tablespoon of Tabasco sauce and don't think it overpowers. Yum!

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• Sarahs Cafe

  06 September 2010

  Sarahs Cafe rated and commented on this recipe

  

  Loved this, grilled some chicken to go with it covered in some of the dressing, was fab, had the leftover salad in a wrap the next day. Used half the amount of tabasco and was just the right amount of heat

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• Katie

  07 September 2010

  Katie rated and commented on this recipe

  

  I absolutely love this salad, it's nice and cheap (especially if you buy the corn from a local greengrocer!) and tastes delicious. I used dried black turtle beans as that was what I had to hand, slightly more of a faff than using tinned as had to soak overnight but had a really good result. I also put in more tabasco than suggested as my boyfriend and I love spicy food. Substituted baby plum tomatoes instead of cherry because they're sweeter. I would happily live on this salad all summer!

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• María

  13 September 2010

  María rated this recipe

  

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• hehesquirrel

  19 September 2010

  hehesquirrel rated and commented on this recipe

  

  Absolutely amazing salad! The dressing gives it a good kick. Everyone loves it! Definitely will make it again.

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• vhoracek

  30 September 2010

  vhoracek rated this recipe

  

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• ChipChop

  18 March 2011

  ChipChop rated and commented on this recipe

  

  BEST salad ever! Flavours are exciting and moreish, could eat this everyday. Tried it also with some sticky pork ribs, perfect match.

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• janie2go

  03 April 2011

  janie2go rated and commented on this recipe

  

  This salad is AMAZING! Its so easy to make and the flavours are fresh and zingy. Everyone I have served it to has asked for the recipe. I have made with all sorts of beans/lentils and it works everytime, easy on the tabasco as recommended by others!

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• Clara

  27 April 2011

  Clara rated and commented on this recipe

  

  I love this recipe and have done it a number of times. I use kidney beans instead as the black beans in a tin can be a bit mushy. Best find the chipotle tabasco.

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• aticavo

  17 May 2011

  aticavo rated and commented on this recipe

  

  very healthy and delicious!

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• Mary Chappell

  24 July 2011

  Mary Chappell rated and commented on this recipe

  

  Different and colourful we all enjoyed this, it makes a lot for 2 people. I added extra avocado (some lime juice stops it going brown) and replaced some of the beans with chopped boiled new potatoes, there was enough for 4. Also served it with cold salmon for those who don't like feta cheese.

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• Sarah Star

  01 August 2011

  Sarah Star rated and commented on this recipe

  

  Really enjoyed this, but I did add a lot of tomato puree on a whim to the dressing to make a sort of red devil sauce. Also added chicken to make a complete meal that the kids loved.

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• Res-eeps

  18 August 2011

  Res-eeps rated and commented on this recipe

  

  It's worth saying that Chipotle Tabasco is NOWHERE NEAR as poky as the regular variety -- I really love it, but it is a completely different addendum: a little heat, and really intense, peppery smokiness. You can/should use much less ordinary Tabasco, IMHO. Gorgeous recipe with the Chipotle variety, which many supermarkets happily now stock :-)

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• Paula

  03 October 2011

  Paula rated and commented on this recipe

  

  Very tasty. I used a mixture of beans and it worked just as well.

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• Kate

  14 February 2012

  Kate commented on this recipe

  This is one of the tastiest salads I've ever made from Good Food! It is easy to prepare, delicious and goes down a treat in the summer at a barbecue. It was a hit with my large (and very fussy) family!

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• Frank

  22 March 2012

  Frank commented on this recipe

  What a pleasant surprise! Delicious

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• Lynsey

  31 March 2012

  Lynsey rated and commented on this recipe

  

  Delicious - made a side salad at BBQ. Will defo be making again

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• Clairewalking73

  05 April 2012

  Clairewalking73 rated and commented on this recipe

  

  Really really nice!

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• carol

  18 April 2012

  carol commented on this recipe

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

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• kitty

  29 April 2012

  kitty rated and commented on this recipe

  

  One of my favourite salads

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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, sugar 9g, salt 2.83 g

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