Sweetcorn salad with black bean and feta
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 large corn cobs, any husks removed
- 2 limes, juice of both
- olive oil
- 1 red chilli, seeded and finely chopped
- 1 tsp cumin seeds
- 1 tbsp white wine vinegar
- ½ a small bunch coriander, leaves roughly
- 400g tin black beans, rinsed and drained
- 2 from a jar whole roasted peppers, cut into large dice
- 5 spring onions, sliced
- 125g feta, roughly crumbled
- 1 little gem lettuce, leaves separated
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.
