Spicy corn, black bean & feta salad

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

  • Prep:20 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 612
  • fat 38g
  • saturates 9g
  • carbs 47g
  • sugars 9g
  • fibre 9g
  • protein 24g
  • salt 2.83g


  • 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)
  • 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


  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.

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