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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 3 |
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This delicious main course salad is from the August issue of BBC Good Food magazine. I have altered the recipe slightly to use frozen corn kernels instead of corn on the cob. Ingredients:
2 cups frozen corn kernels |
400 g black beans, drained and rinsed |
1 avocado, cut into chunks |
8 ounces cherry tomatoes, halved |
4 green onions, roughly chopped |
4 ounces feta cheese, crumbled |
1 teaspoon ground cumin |
1 tablespoon hot sauce |
2 limes, zest and juice |
1 tablespoon sherry wine vinegar |
2 tablespoons extra virgin olive oil |
Directions:
1. Cook the corn kernels in salted water for 5 minutes and then rinse under cold water.
2. Combine with the beans, avocado, tomatoes and green onions in a serving bowl.
3. Mix the dressing ingredients, adding a bit of salt if necessary, then pour over the salad.
4. Toss together well and scatter the feta over the top.
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