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Spicy corn, black bean & feta salad on a plate

Spicy corn, black bean & feta salad

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A star rating of 4.8 out of 5.67 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

An exciting main-course salad, packed with interesting flavours and textures and a hit of spice

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal612
fat38g
saturates9g
carbs47g
sugars9g
fibre9g
protein24g
salt2.83g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2009

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Overall rating

A star rating of 4.8 out of 5.67 ratings
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