African • Easy
Three Bean & Sweet Corn Feta Salad
A vibrant, protein-packed Eastafrican salad made with warm chickpeas, red kidney beans, and sweet corn, gently infused with aromatic spices before being tossed with crisp vegetables, creamy feta, and a fresh lime dressing.
★
★
★
★
★
5.0 out of 1 ratings
Prep
10 mins
Cook
10 mins
Serves
4
Total
20 mins
Instructions
1. Drain and rinse the chickpeas and red kidney beans thoroughly.
2. Heat the olive oil in a large frying pan or saucepan over medium heat.
3. Add the chickpeas, red kidney beans, and sweet corn.
4. Sprinkle in the Mild Madras Curry Powder, Mixed Herbs, and salt.
5. Stir well so the spices evenly coat the beans and corn. Cook for 3–5 minutes, stirring occasionally, until warmed through and fragrant.
6. Remove from the heat and allow the mixture to cool for about 5 minutes until warm rather than hot.
7. Transfer the warm bean mixture to a large serving bowl. Add the diced cucumber, halved golden yellow cherry tomatoes, and chopped fresh coriander.
8. Squeeze over the fresh lime juice and gently toss everything together.
9. Fold in the crumbled feta cheese just before serving, taking care not to break it up too much.
Serving Suggestions:
Serve warm or chilled as a refreshing lunch, a healthy side dish, or alongside grilled salmon, chicken, lamb, or steak.
This colourful salad is perfect for meal prep, picnics, BBQs, and summer gatherings.