New Menu Black Bean, Corn, and Tomato Salad with Feta Cheese

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Black Bean, Corn, and Tomato Salad with Feta Cheese

"I tasted many salads with comparable components, but all regarded very bland, so I developed this myself. It is dressed with a lime vinaigrette and has masses of crunch and flavor with a little jalapeno pop. It's first-rate to make in summer with sparkling substances from the garden or farmer's market. This is first-rate with BBQ's or for potlucks. My husband likes it excellent with fish tacos."

Ingredients :

1 (14 ounce) can black beans, tired and rinsed
2 clean tomatoes, chopped
1 large inexperienced bell pepper, chopped
1 cup sparkling candy white corn, reduce from the cob
1 bunch green onions, sliced
1 jicama, peeled and minced
1 fresh jalapeno pepper, minced
1 (eight ounce) bundle crumbled feta cheese
1 clove garlic
1 pinch sea salt
1/four cup sparkling lime juice
1 teaspoon Dijon mustard
1/four teaspoon clean-floor black pepper
1 cup olive oil

Instructions :

Prep : 1H	Cook : 12M	Ready in : 9H

Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and feta cheese in a big salad bowl.
Mash the garlic and salt together with a mortar and pestle. Whisk together the mashed garlic, lime juice, mustard, and pepper in a small bowl. Add the oil in a sluggish, constant stream while whisking. Continue whisking till easy. Drizzle the dressing over the salad and toss to coat. Chill overnight.

Notes :

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