Roasted corn, black bean and feta salad

Sweetcorn salad with black bean and feta

  • serves 4
  • Easy

A fast and easy main-course salad. Try roasting corn on the cob for the best contrast with the black beans and tangy feta



  • corn cobs 2 large, any husks removed
  • limes 2, juice of both
  • olive oil
  • red chilli 1, seeded and finely chopped
  • cumin seeds 1 tsp
  • white wine vinegar 1 tbsp
  • coriander ½ a small bunch, leaves roughly
  • black beans 400g tin, rinsed and drained
  • whole roasted peppers 2 from a jar, cut into large dice
  • spring onions 5, sliced
  • feta 125g, roughly crumbled
  • little gem lettuce 1, leaves separated


  • Step 1

    Cook the sweetcorn cobs in boiling water for 3 minutes, then drain well and pat dry with kitchen paper.

  • 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.

  • 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.

  • 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.

Nutritional Information

  • Kcals 303
  • Fat 14.4g
  • Carbs 25.8g
  • Fibre 6.7g
  • Protein 14.3g
  • Salt 1.2g