South-Western-Style Salad

An exciting main-course salad, packed with interesting flavours and textures

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  612

• Protein

  24g

• Carbs

  47g

• Fat

  38g

• Saturates

  9g

• Fibre

  9g

• Sugar

  9g

• Salt

  2.83g

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

Directions

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.

Categories: Cuisines, Special Diets, Vegetables, Vegetarian