Black Bean, Corn, and Tomato Salad with Feta Cheese Recipe

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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!

—hcook

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Most Helpful Critical Review

Jun 23, 2011

Just tooo much oil!!! Something just wasn't right. I like the ingredients just not the dressing

—Iluvfood

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92 Ratings

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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!

—amber

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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.

—ShawnaV

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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.

—SusiePeg

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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.

—Louise

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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.

—Linda

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Jul 02, 2009

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!

—cookntaste

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Nutrition

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.

Nutritional Information

Black Bean, Corn, and Tomato Salad with Feta Cheese

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 285
Calories from Fat: 202

% Daily Value *
Total Fat 22.4g 34 %
Saturated Fat 5.4g 27 %
Cholesterol 17mg 6 %
Sodium 384mg 15 %
** Potassium 353mg 10 %
Total Carbohydrates 16.8g 5 %
Dietary Fiber 6.3g 25 %
Protein 6.1g 12 %
** Sugars 3.5g
Vitamin A 9 %
Vitamin C 52 %
Calcium 16 %
Iron 20 %
** Thiamin 14 %
** Niacin 17 %
** Vitamin B6 12 %
** Magnesium 12 %
** Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.