Spicy corn, black bean & feta salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 2 sweetcorn
- 400g can black beansdrained and rinsed
- 1 avocadocut into chunks
- 200g cherry tomatoeshalved
- 4 spring onionsroughly chopped
- 100g feta cheesecrumbled
- limewedges, 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
Nutrition: per serving
- kcal612
- fat38g
- saturates9g
- carbs47g
- sugars9g
- fibre9g
- protein24g
- salt2.83g
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.
