Black Bean, Corn, and Tomato Salad with Feta Cheese Recipe -
Black Bean, Corn, and Tomato Salad with Feta Cheese Recipe
  • READY IN 9 hr

Black Bean, Corn, and Tomato Salad with Feta Cheese

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 cups Change Servings
  • PREP

    1 hr

    9 hrs


  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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Reviews More Reviews

Most Helpful Positive Review
Jan 02, 2008

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!

Most Helpful Critical Review
Aug 13, 2010

I hate doing this, especially since so many others enjoyed this recipe. I could not eat it and my family wouldn't even try it. I only used 3/4 c. oil and it was just way too oily. For some reason the flavors just did not mesh to me. I like everything individually so I figured I'd love this. It just was not even a little bit good to me. SORRY!!

Aug 26, 2008

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!

Jun 12, 2010

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.

May 05, 2010

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.

Jun 30, 2009

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.

Jun 10, 2011

I don't see how anyone can eat this with a full cup of olive oil. I used half, as others suggested and it was still too much dressing. I recommend using 1/2 cup olive oil, then add the dressing a little at a time, and check according to your taste. I did love the combination of flavors of the salad!

Sep 01, 2009

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.


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  • Calories
  • 285 kcal
  • 14%
  • Carbohydrates
  • 16.8 g
  • 5%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 22.4 g
  • 34%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 384 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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