Ken’s Corn and Black Bean Salad
  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.
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