Recipe
leitourgia
Mar 04 2019
Black Beans, Corn & Feta Salad
Serves 7
210 cal / srv
This recipe came from Gourmet Magazine (August 1997) via my brother. The original version called for baked pita which I have omitted. I doubled the original amount of feta and substituted cucumber for celery. If you add croutons or balked pita, wait until just before serving to throw them in.
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Ingredients
-
2.01 cup(s)Steamfresh Super Sweet Corn, Family Size
-
3.5 cup(s)Kroger Black Beans
- 1 cucumber
Cucumber, Sliced
- 1 cup(s)
Organic, Onion, Red
- 4 oz(s)
Trader Joe's Light Feta Cheese
- 3 tbsp
Vinegar, balsamic
- 1 tbsp
Olive Oil, Extra Virgin
Directions
- 01Just to be clear on the ingredients: 2 cups Corn 3.5 cups (2 Cans) Black Beans 1 Cucumber, diced 1 Cup Red Onion, finely chopped 4 oz feta cheese 3 T Balsamic Vinegar Salt and pepper to taste 1 T EVO Olive Oil
- 02In a large salad bowl, combine all the above ingredients and serve chilled.
Nutrition
- Serving Size: 1 Cup
- Amount per Serving My Daily Value
- Calories 210Kcal 12%
- Total Fat 3.33g 5%
- Saturated Fat 0.87g 5%
- Trans Fat 0g 0%
- Cholesterol 2.86mg 1%
- Sodium 224mg 10%
- Potassium 70.86mg 2%
- Total Carbohydrate 32.57g 14%
- Dietary Fiber 7.43g 30%
- Sugars 8.14g 11%
- Added Sugars 0.86g 4%
- Protein 11.71g 24%
- Vitamin A 26.4mcg 4%
- Vitamin C 12.58mg 17%
- Calcium 106.29mg 11%
- Iron 2.67mg 15%
- Vitamin D 0mcg 0%
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