Side
Corn & Feta Scoopable Salad
25 minServes 6Nutri-Score B€€
B
25 min
25 minCorn & Feta Scoopable Salad
what you need
Ingredients
fire roasted corn (frozen, thawed and heated)Produce600 g
black beans (canned, drained and rinsed)Pantry400 g
cucumber (diced)Produce1 piece- red bell pepper (diced)Produce2 pieces
shallot (finely chopped)Produce1 piece
feta cheese (crumbled)Dairy150 g
avocado (diced, added just before serving)Produce1.5 pieces
lime (juiced)Produce1 piece- light mayonnaisePantry60 g
saltSpices5 g
garlic powderSpices3 g
onion powderSpices3 g
chili powderSpices2 g
per serving
Nutrition
229kcal
- Carbs
- 29 g
- Proteins
- 8 g
- Fat
- 9 g
what you’ll use
Tools
Mixing bowl
Frying pan
Stovetop
step by step
Method
- Step 1
Cook and chill the corn
- Heat the frozen fire roasted corn in a pan on the stove until warmed through.
- Let it cool, then refrigerate until cold.
- Step 2
Chop the vegetables
- Dice the cucumber and red bell peppers.
- Finely chop the shallot.
- Step 3
Combine the salad
- In a large bowl, combine the cold corn, drained black beans, cucumber, bell pepper and shallot.
- Add the crumbled feta and light mayonnaise.
- Squeeze in the lime juice and season with salt, garlic powder, onion powder and chili powder, then mix well.
- Step 4
Add the avocado and serve
- Fold in the diced avocado just before eating so it doesn't brown.
- Serve scooped with tortilla chips.
most cooked first
