Corn, Feta, and Black Bean Salad

Apr 26, 2011

I could eat this all day…my daughter scoops it up by the spoonful.  My husband, a newly converted bean-eater, delights in the sweet corn, the feta’s tang.  My youngest avoids the feta, my preteen eats as much as he can get his too-big-for-his-body hands on.  My 9-year-old becomes Woody Allen.

1st response:  This is so gross.  I literally couldn’t give it away.

2nd response:  And it’s totally unfair that I got the smallest amount!

My friend, Kristin, introduced a version of this salad to me one summer when our kids were playing together on Martha’s Vineyard, all sand-caoted and barefooted, and happy the way kids are when they’ve got a few minutes before dinner and a bag of penny candy to barter and trade later.  This dish brightened a few sludgy winter days and now that the leaves are unfurling here, I’m happy to see the crumbled feta on my plate again.

Corn, Feta, and Black Bean Salad

1 can black beans (drained and rinsed)

2 cans white shoepeg corn

1 bunch scallions, cleaned and chopped

Crumbled feta to taste

1/3 c olive oil

1/3 cup apple cider vinegar

scant 1/3 cup white sugar

Combine ingredients. Mix very well. Let sit in fridge for a couple of hours or overnight. Serve with baked fish or with corn chips or on a plush bed of greens.

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