Name: Tex-Mex Black Bean Salad with Tomato, Corn, Cilantro & Feta
Cook time: 20 min
Total time: 20 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans black beans; ½ small bunch cilantro; 1 ½ (113 g) pkgs crumbled feta cheese; 1 ½ cups frozen corn; 1 ½ small pkgs grape tomatoes; 1 ½ limes; chili powder; cumin, ground; extra virgin olive oil; salt

Tex-Mex Black Bean Salad with Tomato, Corn, Cilantro & FetaTex-Mex Black Bean Salad with Tomato, Corn, Cilantro & Feta — a 20-minute snack recipe with 10 ingredients, serving 6.Ingredients

3 (398 ml) cans black beans

½ small bunch cilantro

1 ½ (113 g) pkgs crumbled feta cheese

1 ½ cups frozen corn

1 ½ small pkgs grape tomatoes

1 ½ limes

chili powder

cumin, ground

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Juice limes into a large bowl. Add oil and spices, then whisk to combine the dressing.

Halve grape tomatoes. Add to the bowl with the dressing.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Rinse corn under hot water (from the tap) to thaw. Add to the bowl.

Drain and rinse beans. Add to the bowl, along with feta, and stir to combine the salad.

To serve, divide salad between plates or bowls. Enjoy!

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