Vegetarian
Black Bean Corn Salad
Description
This Black Bean Corn Salad is so embarrassingly easy to make (no cooking!), summery fresh, and even good for us, it feels 100% like cheating. Let’s get away with it.
Ingredients
- 2 cups corn kernels from 4 to 5 ears, or frozen corn kernels*
- 1 14-ounce can reduced sodium black beans rinsed and drained
- 1 pint cherry or grape tomatoes halved
- ½ cup chopped fresh mint basil, parsley, or cilantro (or a mix!)**
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice from about 1 lime***
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 ounces feta cheese crumbled (about 1 cup), divided
Directions
- Place your corn kernels in a large mixing bowl. If using fresh kernels, include any of the milk that comes off the cob. If using frozen corn, you don’t even need to thaw it all the way first.
- To the bowl, add the black beans, tomatoes, mint, olive oil, lime juice, salt, pepper, and two-thirds of the feta.
- Stir to combine, then taste and adjust the salt and pepper as desired. Sprinkle the final one-third feta over the top.
- If time allows, place in the refrigerator to set for 15 minutes. Enjoy!
