Corn Salad with Feta and Walnuts
Beth Kawaja
ingredients
- 1 cup walnuts
- 4 cups fresh corn kernals (from 4 ears - roasted or boiled)
- 2 jalapenos, seeded and thinly sliced
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- kosher salt and black pepper
- 1/2 cup crumbled feta
directions
- 1
Toast walnuts in toaster oven or in skillet until fragrant. Let cool and roughly chop.
- 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: Beth Kawaja
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