Doesn’t that look delicious? It’s coming into summer, the weather is warming up and it’s time to start thinking about salads. This is one of my favourites, a spicy corn, avocado and bean salad. The spice is from the zingy dressing. It’s chock full of vegetables and is just so yummy! My kids aren’t fans of anything too spicy and my husband has a limit on how many beans he eats – they’re not his favourite – but they’ll all give this a go… and I get plenty of leftovers to eat for the next couple of days. It’s so easy to make and such a crowd pleaser… and it’s also a very BIG salad, that’s my pasta serving bowl right there.
4 corn cobs, husk and silk removed
2 x 400g cans of black beans, drained and rinsed – red kidney beans are great, too
2 small avocados, cut into chunks
400g cherry tomatoes, halved
200g feta, crumbled
5 shallots, roughly chopped
lime cheeks to serve (optional)
Chilli and lime dressing
1/4 cup (60ml) extra virgin olive oil
grated rind and juice of 2 limes
1 tsp Tabasco sauce
1 tbsp red vinegar
2 tsp ground cumin
Cook corn in boiling, salted water until tender. Drain, rinse in cold water, drain again.
Slice lengthways down the corn cobs to remove kernels. Place in a large bowl with beans, avocado, tomatoes, feta and onion. Gently toss to combine.
Whisk together all dressing ingredients and season as required, Drizzle dressing over the salad and serve with lime cheeks, if using any.
I hope you enjoy it. I’m off to decide whether I cajole the children to eat any or just sit down with the bowl and a big smile.