South-western-style salad

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• Me

  11 June 2012

  Me commented on this recipe

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

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• Chris

  01 July 2012

  Chris rated and commented on this recipe

  

  Delicious!

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• cw

  08 August 2012

  cw commented on this recipe

  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.

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• I_like_food

  22 September 2012

  I_like_food rated and commented on this recipe

  

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

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• nathan_sidwell

  14 January 2013

  nathan_sidwell rated and commented on this recipe

  

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

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• robyn256

  05 February 2013

  robyn256 rated and commented on this recipe

  

  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.

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• Bowdenei

  10 February 2013

  Bowdenei rated and commented on this recipe

  

  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.

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• Ann

  28 February 2013

  Ann commented on this recipe

  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.

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• Druuna Lea

  07 May 2013

  Druuna Lea rated and commented on this recipe

  

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

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• Bashlybear

  24 May 2013

  Bashlybear commented on this recipe

  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.

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• Bashlybear

  24 May 2013

  Bashlybear rated this recipe

  

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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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