Corn & Black Bean Salad

Début de l'été 2011
food and drink

BY: Julia Rogers & Tonia Wilson

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.

½ cup (125 mL) sheep’s milk feta
3 tbsp (45 mL) white wine vinegar
¼ cup (50 mL) olive oil
1 tsp (5 mL) Dijon mustard
2 cans black beans (540 mL each), rinsed and drained
2 cups (500 mL) grape tomatoes, halved lengthwise
2 cups (500 mL) frozen corn, thawed and rinsed
½ cup (125 mL) fresh basil, coarsely chopped
1 cup (250 mL) red pepper, finely chopped
¼ cup (50 mL) red onion, finely chopped
Salt and freshly ground pepper to taste

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.

Serves 4

What to Serve