Tex-Mex Black Bean and Corn Salad

Tex-Mex black bean salad with tomato, red onion, pepper and feta. Image source: Ciara Ryan Nutrition

Black beans, sweet corn, avocado and feta in one bowl, all pulled together with lime and a pinch of chilli powder. Make it on a Sunday and you've got a base ready for the week: tacos one night, a topper for grilled chicken the next, straight out of the bowl for lunch in between.

The black beans and corn between them give a good hit of fibre and plant protein, so this holds up as more than a side dish if you want it to.

Prep time: 15 minutes

Cook time: 5 minutes (if cooking fresh or frozen corn)

Total time: 15-20 minutes

Servings: 4

Ingredients

1.5 cups (about 400g) black beans, drained and rinsed

1 cup sweet corn, canned, frozen or fresh

1 avocado, diced

1/2 red onion, finely chopped

2 tomatoes, diced

1 red bell pepper, diced

1/2 cup fresh coriander, chopped

1 clove garlic, minced

Juice of 1 lime

1/2 teaspoon salt

1/4 teaspoon chilli powder

2 tablespoons olive oil

1/2 cup feta cheese, crumbled

Method 

1.    Rinse and drain the black beans.

2.    If using fresh or frozen corn, cook it first, then rinse under cold water and drain.

3.    Dice the avocado, onion, tomatoes and red pepper.

4.    Combine the beans, corn, avocado, onion, tomatoes and red pepper in a large bowl.

5.    Add the coriander, garlic, lime juice, salt, chilli powder and olive oil, then toss everything together.

6.    Crumble the feta over the top, or toss it through if you'd rather it mixed in.

Notes

• Vegan version: leave out the feta, or use a plant-based alternative.

• Extra spice: a pinch of cumin or smoked paprika alongside the chilli powder adds depth without much extra effort.

• Cooking black beans from dry: if you'd rather not use canned, 1.5 cups of dry black beans with 3.5 cups water, a stock cube, half a teaspoon of salt, a bay leaf or two, a clove of garlic and half an onion cooks well in a pressure cooker on high for 35 minutes, then left to release naturally for 20 minutes before draining. Makes about 4.5 cups cooked.

Is this salad vegan?

It can be, easily. Leave out the feta or swap it for a plant-based alternative and the rest of the recipe stays exactly the same. Everything else here, the beans, corn, avocado and vegetables, is naturally plant-based.

Can I make this ahead, or will the avocado go brown?

It will, if you add it too early. The beans, corn and dressed vegetables hold well in the fridge for 3 to 4 days. Dice the avocado fresh and stir it through just before eating, rather than mixing it in with everything else at the start of the week.

Other recipes to try

• Watermelon, Mint, Feta and Black Olive Salad — fresher, sweeter make-ahead option

• Fattoush Summer Salad — similar batch-and-hold quality

• Create the Perfect Salad — save this guide, the combinations are endless