Friday, July 13, 2012

Black Bean, Corn, and Tomato Salad with Feta Cheese Recipes


  • 1 (14 ounce) can black beans, drained and rinsed
  • 2 fresh tomatoes, chopped
  • 1 large green bell pepper, chopped
  • 1 cup fresh sweet white corn, cut from the cob
  • 1 bunch green onions, sliced
  • 1 jicama, peeled and minced
  • 1 fresh jalapeno pepper, minced
  • 1 (8 ounce) package crumbled feta cheese
  • 1 clove garlic
  • 1 pinch sea salt
  • 1/4 cup fresh lime juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon fresh-ground black pepper
  • 1 cup olive oil


  1. Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and feta cheese in a large salad bowl.
  2. Mash the garlic and salt together with a mortar and pestle. Whisk together the mashed garlic, lime juice, mustard, and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Chill overnight.