- 1 (15 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can shoepeg corn, drained
- 1 (8 ounce) package crumbled feta cheese
- 4 green onions, chopped
- 1/4 cup olive oil
- 1/4 cup cider vinegar
- 2 tablespoons white sugar
- Mix black beans, corn, feta cheese, and green onions together in a bowl.
- Whisk olive oil, vinegar, and sugar together in a separate bowl until smooth; drizzle over corn mixture and toss to coat.
- Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
05/22/2018
recipepes.com
Jennifer's Corn Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
