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Corn Salad
Ingredients
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 cups corn kernels, fresh, canned, or frozen
- 3-ounce slice feta cheese, crumbled
- Two 15.5-ounce cans black beans, rinsed and drained
- 2 cups cherry tomatoes, halved
- 1 large bell pepper, diced
- 1 small red onion, diced
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste
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Directions
- Heat a wok over medium-high heat.
- When hot, add 2 tablespoons olive oil and the corn kernels.
- Cook until the corn gets a slight char.
- Add the feta crumbles and stir until they melt.
- Transfer the mixture to a large bowl.
- Fold in the beans, tomatoes, bell pepper, and red onion.
- Season to taste with salt and pepper, then drizzle with more olive oil.
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