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
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
- 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.
- 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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