Sweetcorn salad with black bean and feta
A fast and easy main-course salad. Try roasting corn on the cob for the best contrast with the black beans and tangy feta
- 2 large corn cobsany husks removed
- 2 limesjuice of both
- olive oil
- 1 red chilliseeded and finely chopped
- 1 tsp cumin seeds
- 1 tbsp white wine vinegar
- ½ a small bunch corianderleaves roughly
- 400g tin black beansrinsed and drained
- 2 from a jar whole roasted pepperscut into large dice
- 5 spring onionssliced
- 125g fetaroughly crumbled
- 1 little gem lettuceleaves separated
Nutrition: per serving
- kcal303
- fat14.4g
- carbs25.8g
- fibre6.7g
- protein14.3g
- salt1.2g
Method
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.