Corn Salad

This corn salad with black beans and feta is the perfect combination of fresh, savory, and slightly tangy flavors! The sweetness of crisp corn pairs beautifully with the richness of black beans, while the creamy feta adds a delightful salty contrast. Tossed in a light, zesty dressing, this salad is not only easy to make but also a colorful, crowd-pleasing side dish for any occasion. Whether you're grilling up some burgers or serving it at a summer potluck, this salad is a great way to add a burst of flavor to your meal. Refreshing, satisfying, and packed with protein, it's a must-try for any salad lover!

Corn has a limited season, but we plant ours in large successions, meaning we’re typically harvesting from mid-August through to late September.

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Ingredients:

• 1 Tbsp butter

• 6 large ears of fresh corn

• 2 jalapeños, seeded and diced

• 1/2 C red onion, minced

• 1/2 C cilantro, minced

• 1 - 19oz can black beans, drained and rinsed

• 1/2 C feta, crumbled

  Dressing:

• 2 Tbsp fresh lime juice

• 2 Tbsp olive oil

• Ground black pepper to taste

Instructions:

1. Cut the kernels off the cobs. In a large skillet on medium heat, combine butter and corn. Stirring often until corn is heated through, about 10 minutes.

2. In a large bowl, combine jalapeños, onion, cilantro, black beans and dressing.

3. Add the warm corn, top the salad with feta and enjoy!