Name: Jennifer's Corn Salad recipe
Ingredients: 1 (15 ounce) can black beans, rinsed and drained;1 (11 ounce) can shoepeg corn, drained;1 (8 ounce) package crumbled feta cheese;4 green onions, chopped;¼ cup olive oil;¼ cup cider vinegar;2 tablespoons white sugar

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Ingredients

1 (15 ounce) can black beans, rinsed and drained 1 (11 ounce) can shoepeg corn, drained 1 (8 ounce) package crumbled feta cheese 4 green onions, chopped ¼ cup olive oil ¼ cup cider vinegar 2 tablespoons white sugar

Nutrition Info

320.8 calories carbohydrate: 29.1 g cholesterol: 33.7 mg fat: 17.8 g fiber: 5.8 g protein: 11.2 g saturatedFat: 6.9 g servingSize: - sodium: 844.9 mg sugar: 8 g transFat: : - unsaturatedFat: : -

Directions

Mix black beans, corn, feta cheese, and green onions together in a bowl.
Whisk olive oil, vinegar, and sugar together in a separate bowl until smooth, drizzle over corn mixture and toss to coat.
Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

Recipe Yield

6 servings

Recipe Note

I had this on the fourth of July for the first time. It's my cousin's recipe. I almost ate the whole bowl. So light and fresh. Serve with chips. Tostitos® Scoops!® work great!

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