Sweetcorn salad with black bean and feta
Published: December 19, 2014 at 2:33 PM
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Serves 4
Easy
Total time: 30 mins
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A fast and easy main-course salad. Try roasting corn on the cob for the best contrast with the black beans and tangy feta
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Ingredients
Nutrition
-
2 large corn cobs
any husks removed
-
2 limes
juice of both
-
olive oil
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1 red chilli
seeded and finely chopped
-
1 tsp cumin seeds
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1 tbsp white wine vinegar
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½ a small bunch coriander
leaves roughly
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400g tin black beans
rinsed and drained
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2 from a jar whole roasted peppers
cut into large dice
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5 spring onions
sliced
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125g feta
roughly crumbled
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1 little gem lettuce
leaves separated
Nutrition: per serving
- kcal303
- fat14.4g
- carbs25.8g
- fibre6.7g
- protein14.3g
- salt1.2g
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Method
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step 1
Cook the sweetcorn cobs in boiling water for 3 minutes, then drain well and pat dry with kitchen paper.
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step 2
Heat the oven to 220C/fan 200C/gas 7. Mix the lime zest, 1 tbsp oil and ½ the chilli and cumin with some seasoning. Drizzle over the corn cobs in a small oven tray and roast for 12-15 minutes, turning occasionally, until starting to turn golden brown and char.
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step 3
Meanwhile, whisk the lime juice with 1 tbsp oil, the remaining chilli, vinegar and coriander stalks in a salad bowl. Tip in the beans, peppers, spring onions and feta and toss.
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step 4
Lift the corn from the oven and cool for a minute while you divide the lettuce between 4 plates. Stir most of the coriander leaves into the bean salad, and divide this between the leaves. Using a large knife, put each cob on end and slice away the kernels. Pile these on top of the salads, scatter with reserved coriander leaves and serve.
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