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Colorful Corn Salad
recipe image
Prep Time: 20 Minutes
Cook Time: 0 Minutes
Ready In: 20 Minutes
Servings: 8
Cool, colorful and light. Great way to use leftover corn on the cob. It makes a wonderful side for any grilled meats....even burgers.
3 cups fresh corn, cooked and cut off the cob, can use frozen thawed
1 (15 ounce) can black beans, rinsed and drained
1 large tomato, seeded and diced
1 small cucumber, seeded and diced
1 small orange bell pepper, seeded and diced
1/2 cup chopped purple onion
3/4-1 cup crumbled feta cheese
1/2 cup chopped fresh cilantro
1 tablespoon olive oil
1/2 cup fresh lime juice
1 teaspoon sugar
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1. In a large bowl, toss together the corn, black beans, tomato, cucumber, orange pepper, onion, feta, and cilantro.
2. In a small bowl, mix togther the olive oil, lime juice, sugar, cumin, salt and pepper.
3. Pour the dressing over the veggie mixture and toss to coat well.
4. Chill for about 2 hours before serving.
5. Toss again and serve.