Spring salad – with avocado, sweetcorn and feta

I’m not a big fan of lettuce so I like to make salads that use a good mix of other ingredients as an alternative. We made this colourful spring salad for our bank holiday barbecue and it was delicious alongside butterflied lamb and new potatoes.

Ingredients

• 1 large fairly ripe avocado, sliced
• 300g tin of black eye beans
• a couple of handfuls of cherry tomatoes, halved
• 3 or 4 spring onions, sliced widthways
• 2 sweetcorn cobs, boiled for 10 minutes and kernels cut off in strips
• 100g feta, cut into small pieces

For the dressing:

• 1 tsp ground cumin
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 limes, juice and zest

Drain the black eyed beans and pour into a large bowl. Add the tomatoes, spring onions, avocado, corn kernels and feta and mix gently.

Mix together the ingredients for the dressing, then drizzle over the top of the salad.

Enjoy!