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The mediterranean ecookbook

Corn and black bean salad

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
Prep Time 15 minutes minutes
Cook Time 0 minutes minutes
Servings 4 minutes

Ingredients

  • For the Corn and black bean salad:

  • 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

    • Directions

    • 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.

    Find it online:

    https://pageturnercookbooks.com/mediterranean