Spicy corn, black bean & feta salad

• sweetcorn↗2 2
• can black beans↗400g 400g

  drained and rinsed

• avocado↗1 1

  cut into chunks

• cherry tomatoes↗200g 200g

  halved

• spring onions↗4 4

  roughly chopped

• feta cheese↗100g 100g

  crumbled

• lime↗

  wedges, to serve (optional)

• ground cumin↗1 tsp 1 tsp
• chipotle Tabasco sauce↗1 tbsp 1 tbsp

  (use regular Tabasco if you can't find this)

• juice and zest 2 limes
• sherry vinegar↗1 tbsp 1 tbsp
• extra-virgin olive oil↗2 tbsp 2 tbsp

Step-by-step instructions

1. 1

   Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.

2. 2

   Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using.