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