Black Bean, Corn, and Tomato Salad with Feta Cheese
"I tasted many salads with similar ingredients, but all seemed very bland, so I developed this myself. It is dressed with a lime vinaigrette and has lots of crunch and flavor with a little jalapeno pop. It's wonderful to make in summer with fresh ingredients from the garden or farmer's market. This is great with BBQ's or for potlucks. My husband likes it best with fish tacos."
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon dijon mustard
- 1 clove garlic
- 1 pinch sea salt
- 1 cup olive oil
- 1 large green bell pepper chopped
- 1 (14 ounce) can black beans drained and rinsed
- 2 fresh tomatoes 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
- 1/4 cup fresh lime juice
- 1/4 teaspoon fresh-ground black pepper
- Carbohydrate 2.49445937560852 g
- Cholesterol 0 mg
- Fat 6.83838282110586 g
- Fiber 0.697437498519234 g
- Protein 0.473059375030354 g
- Saturated Fat 0.950090001188176 g
- Serving Size 1 1 cup (47g)
- Sodium 591.233437500317 mg
- Sugar 1.79702187708928 g
- Trans Fat 0.20164578148515 g
- Calories 70 calories
Directions Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and feta cheese in a large salad bowl. 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.
