Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

CORN AND BLACK BEAN SALAD

serves 4

This salad can be prepared the day before heading to the cottage as it keeps very well and will hold up the length of the weekend. If planning to have a big group of guests, you can double the recipe without difficulty. For presentation, if desired, line the serving bowl with leaf lettuce before filling with salad

Ingredients

  • 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

Preparation

  • 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.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Corn and black bean salad

Add Comment

* Required information
1000
Which is darker: black or white?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer