Black Bean Corn Salad | Recipe Cart
This easy black bean and corn salad tastes like summer! Use fresh or frozen corn to make this light, fast, and delicious healthy summer side.
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Cooking tools:
- Mixing bowl
- Measuring spoon
- Refrigerator
- Spoon
- Chef's knife
- Cutting board
- Colander
Ingredients
- 2 cups corn kernels (from 4 to 5 ears, or frozen corn kernels*)
- 1 14-ounce can reduced sodium black beans (rinsed and drained)
- 1 pint cherry or grape tomatoes (halved)
- 1/2 cup chopped fresh mint (basil, parsley, or cilantro (or a mix!)**)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice (from about 1 lime***)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 ounces feta cheese (crumbled (about 1 cup), divided)
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