Black Bean, Corn, and Tomato Salad with Feta Cheese

I tasted many salads with similar ingredients, but all seemed very bland, so I developed this myself. It is dressed with a lime vinaigrette and has lots of crunch and flavor with a little jalapeno pop. It's wonderful to make in summer with fresh ingredients from the garden or farmer's market. This is great with BBQ's or for potlucks. My husband likes it best with fish tacos.

• Preparation Time: 60 mins
• Total Time: 60 mins
• Calories: 285 Calories

Ingredients

• ¼ cup fresh lime juice
• 1 clove garlic
• 1 cup olive oil
• 1 large green bell pepper, chopped
• 1 (8 ounce) package crumbled feta cheese
• 1 teaspoon Dijon mustard
• 1 bunch green onions, sliced
• 1 pinch sea salt
• ¼ teaspoon fresh-ground black pepper
• 1 (14 ounce) can black beans, drained and rinsed
• 2 fresh tomatoes, chopped
• 1 cup fresh sweet white corn, cut from the cob
• 1 jicama, peeled and minced
• 1 fresh jalapeno pepper, minced

Recipe Instructions

Step 1

Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and feta cheese in a large salad bowl.

Step 2

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 slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Chill overnight.