Wednesday, September 24, 2008

Black Bean, Corn, and Tomato Salad with Feta Cheese

(From recipe exchange)
Prep Time: 1 Hour
Ready In: 9 Hours
Yields: 12 servings

"This salad is dressed with a lime vinaigrette and has lots of crunch and flavor with a little jalapeno pepper pop. It's wonderful to make in summer with fresh ingredients from the garden or farmer's market. This is great for barbeques or potlucks."

1 (14 ounce) can black beans,
drained and rinsed
2 fresh tomatoes, chopped
1 large green bell pepper,
1 cup fresh sweet white corn,
cut from the cob
1 bunch green onions, sliced
1 jicama, peeled and minced
1 fresh jalapeno pepper,
minced 1 (8 ounce) package crumbled
feta cheese

1 clove garlic
1 pinch sea salt
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1/4 teaspoon fresh-ground
black pepper
1 cup olive oil

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

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