Ken’s Corn and Black Bean Salad
Ingredients
  • 1 1/4oz can of black beansrinsed and drained
  • 1pint cherry tomatoessliced in half
  • 1 yellow pepperchopped
  • 1cup corncanned or fresh
  • 1 bunch scallionsthinly sliced
  • 1 jalapeno seeded and finely choppedseeded and finely chopped
  • 8oz feta cheese
  • 1cup Ken’s Greek with Feta CheeseBlack Olives and Imported Olive Oil Dressing
  • Tortillas for chips
  • salt and pepper to taste
Instructions
  1. Sauté corn and 1/2 cup Ken’s Greek with Feta Cheese, Black Olives and Imported Olive Oil Dressing on high heat until slightly charred. Let cool.
  2. Mix the beans, tomatoes, peppers, corn, scallions, jalapeno and remainder 1/2 cup dressing in a large bowl. Gently mix in the feta cheese. Add salt and pepper to taste.
  3. For homemade chips preheat oven to 350° F. Spray or brush a sheet pan with olive oil. Stack tortillas and cut them into fourths or sixths to make chips. Spread in a single layer on the sheet pan and spray or brush the chips with olive oil. Sprinkle with Salt. Bake about 15 minutes, turning once.