South-western-style salad

South-western-style salad

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(51 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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31st Mar, 2012
Delicious - made a side salad at BBQ. Will defo be making again
22nd Mar, 2012
What a pleasant surprise! Delicious
14th Feb, 2012
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!
3rd Oct, 2011
Very tasty. I used a mixture of beans and it worked just as well.
18th Aug, 2011
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 :-)
1st Aug, 2011
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.
24th Jul, 2011
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.
17th May, 2011
very healthy and delicious!
27th Apr, 2011
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.
3rd Apr, 2011
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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