Corn Salad with Walnuts & Feta
Recipe taken from, Dishing Up the Dirt, by Andrea Bemis.
Preheat the oven to 400 degrees. Spread the walnuts on a baking sheet and toast them in the oven until they're lightly golden, 6 to 8 minutes. Let them cool enough for you to handle them, and chop them into small pieces.
In a large bowl, combine the corn kernels, jalapenos, onion, lime juice, olive oil, and salt and pepper to taste. Toss until well combined. Top the salad with the walnuts, feta, and cilantro before serving and enjoy.
Ingredients
Directions
Preheat the oven to 400 degrees. Spread the walnuts on a baking sheet and toast them in the oven until they're lightly golden, 6 to 8 minutes. Let them cool enough for you to handle them, and chop them into small pieces.
In a large bowl, combine the corn kernels, jalapenos, onion, lime juice, olive oil, and salt and pepper to taste. Toss until well combined. Top the salad with the walnuts, feta, and cilantro before serving and enjoy.
