South-western-style salad

South-western-style salad

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(54 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, questions and tips

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8th Jul, 2017
substituted tobasco for chilli powder. I think this recipe would also work well with a mixed bean salad if you can't get hold of black beans. Also tinned sweetcorn would be fine to use.
4th May, 2015
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
2nd Feb, 2015
Really tasty. I would personally add more cumin and Tabasco sauce though.
27th Oct, 2014
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!
28th Sep, 2014
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. ;)
17th Sep, 2014
So tasty, I added an extra avacado, some halloumi and two peppers- yum
14th Sep, 2014
Fab recipe, I forgot the beans, but it was great anyway, and everyone commented on how much they liked it, so a winner
5th Sep, 2013
So good. Only change was used mozzarella instead of feta. Delicious and filling - will make again.
24th May, 2013
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.
7th May, 2013
Excellent even without the beans, a firm favourite! I always use the full suggested amount of Chipotle, yummy!


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