Corn and black bean salad

  • Time
  • Yield serves 4


    1/2 cup sheep’s milk feta
    3 tbsp (45 mL) white wine vinegar
    1/4 cup (50 mL) olive oil
    1 tsp Dijon mustard
    2 cans black beans (540 mL each), rinsed and drained
    2 cups grape tomatoes, halved lengthwise
    2 cups frozen corn, thawed and rinsed
    1/2 cup fresh basil, coarsely chopped
    1 cup red pepper, finely chopped
    1/4 cup red onion, finely chopped
    Salt and freshly ground pepper to taste


    1. In a large bowl, break up feta with a fork. Whisk in vinegar, olive oil and mustard.

    2. To the same bowl add black beans, grape tomatoes, corn, basil, red pepper and onion. Stir well, season to taste with salt and pepper, and serve.
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