Ken’s Corn and Black Bean Salad
• 1 pint Cherry tomatoes sliced in half
• 1 Yellow pepper chopped
• 1 cup Corn canned or fresh
• 1 bunch Scallions, thinly sliced
• 1 Jalapeno, seeded and finely chopped seeded and finely chopped
• 8 oz Feta cheese
• 1 cup Ken’s Greek with Feta Cheese Black Olives and Imported Olive Oil Dressing
• Tortillas for chips
• Salt and pepper to taste
Directions
- 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.
- 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.
- 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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