CORN SALAD with FETA and WALNUTS
Debbie Marquez
From Real Simple magazine/June 2009.
ingredients
- 1 C walnuts
- 4 C fresh corn kernels (from 4 ears), raw or cooked
- 2 jalapenos, seeded and thinly sliced
- 2 Tbsp fresh lime juice
- 2 Tbsp extra-virgin olive oil
- Kosher salt and black pepper
- 1/2 C crumbled Feta (2 ounces)
directions
- 1
1. Heat oven to 400 degrees. Spread the walnuts n a rimmed baking sheet and toast until fragrant, 6 t 8 minutes. Let cool and roughly chop.
- 2
2. In a large bowl, combine the corn, jalapenos, lime juice, oil, walnuts, 1/2 tsp salt, and 1/4 tsp pepper. Sprinkle with the Feta before serving.
Source: Debbie Marquez
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