Mexicorn Salad


Serves: 2


2 sweet corn

1 400g canned black beans (drained and rinsed)

1 avocado (sliced into chunks)

200g cherry tomatoes (halved)

4 spring onions (roughly chopped)

100g feta cheese (crumbled)

Lime wedges (optional)

1 Tsp. ground cumin

1 Tbsp. chipotle Tabasco sauce (optional, you may use regular Tabasco sauce)

2 limes (juiced and grated)

1 Tbsp. sherry vinegar

2 Tbsp. olive oil (extra-virgin)


1. Boil corn for 10 minutes in salted water, and then cool. Cut kernels off. In a large bowl, combine beans, corn, avocado, tomatoes and spring onions.

2. In a separate bowl, mix together cumin, Tabasco sauce, lime juice and zest, sherry vinegar and extra-virgin olive oil.

3. Add dressing to greens and corn, and then scatter feta cheese over salad.

Nutrition per serving:

Kcalories 612, protein 24g, carbohydrate 47g, fat 38g, saturated fat 9g.