This salad is a great way to get in some protein, fiber, and all the good nutrients that come with eating leafy greens. It’s also hearty enough for an entree or side dish. The cilantro adds a fresh flavor that pairs well with the creamy feta cheese. This recipe can be made in 20 minutes or less!
prep: 1 hr additional: 8 hrs total: 9 hrs Servings: 12 Yield: 8 cups
1 pinch sea salt
1 cup fresh sweet white corn, cut from the cob
2 fresh tomatoes, chopped
1 (14 ounce) can black beans, drained and rinsed
1 (8 ounce) package crumbled feta cheese
1 bunch green onions, sliced
1 teaspoon Dijon mustard
1 jicama, peeled and minced
1 large green bell pepper, chopped
1 cup olive oil
1 clove garlic
1 fresh jalapeno pepper, minced
¼ teaspoon fresh-ground black pepper
¼ cup fresh lime juice
Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and feta cheese in a large 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 slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Chill overnight.
Per Serving: 285 calories; protein 6.1g; carbohydrates 16.8g; fat 22.4g; cholesterol 16.8mg; sodium 384mg.