Recipe by JWATTSETT
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (14 ounce) can
black beans, drained and rinsed
fresh tomatoes, chopped
green bell pepper, chopped
fresh sweet white corn, cut from the cob
green onions, sliced
jicama, peeled and minced
fresh jalapeno pepper, minced
1 (8 ounce) package
crumbled feta cheese
fresh lime juice
fresh-ground black pepper
This recipe got a lot of compliments. Including a request for the recipe. Very tasty. I didn't know what a jicama was but it didn't seem to matter. Also once I made it with black eyed beans instead of black beans and that was fine. Delicious!
Just tooo much oil!!! Something just wasn't right. I like the ingredients just not the dressing
This was a huge hit at our cookout last weekend!! Some thought it to be too spicy but I thought it was just right! Thanks for the recipe, it's being passed on to many friends and family!
I used key limes and it was too bitter so I added a spoonful of sugar. Tasted great. This is a great fix and leave in the fridge to munch on all week recipe. Oh and if your like me and you don't like it to be too spicy de-seed your jalapeno before mincing. That's where most of the spice is. I did this and it came out just right. Oh and a Jimica is a round root thingy that has the taste/texture of a cross between an apple and a potato. Get a small one or it'll take over the salad. Mine was waay to big and it suffered for it.
This was fabulous! Got many compliments on this dish! I left out both the bell and jalp. peppers b/c my husband hates peppers. Turned out I didn't miss them at all. The jicima however was essential! It gave the salad a nice crisp, crunch. Totally unexpected but very refreshing. Also, you could easily reduce the cheese and oil for a lighter version.
This recipe was a hit at a barbeque. I used a lot less oil (about 1/2 cup). Next time I might add another jalapeno pepper. But It was good as is and very colourful. Thanks for this recipe.
We made this tonight for a quick vegetarian dinner and it was delicious. Substituted daikon for jimica since we happened to have one in the fridge and skipped the jalapeno but otherwise we stayed true to the recipe and really enjoyed it. Will definitely make it again.
Because I omitted the jicama, I think I should have used less olive oil. I only used about 3 oz. of feta and that seemed to be plenty for me. This was good - very light yet filling for a great summer lunch. We'll be having this again - thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean, Corn, and Tomato Salad with Feta Cheese
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 202
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make a fresh, colorful Mexican-inspired salad and side dish.
Here’s the salad to make when summer tomatoes are at their peak.
A lively corn, avocado, and bean relish great with chips or as a side dish.