I could eat this all day…my daughter scoops it up by the spoonful. My husband, a newly converted bean-eater, delights in the sweet corn, the feta’s tang. My youngest avoids the feta, my preteen eats as much as he can get his too-big-for-his-body hands on. My 9-year-old becomes Woody Allen.
1st response: This is so gross. I literally couldn’t give it away.
2nd response: And it’s totally unfair that I got the smallest amount!
My friend, Kristin, introduced a version of this salad to me one summer when our kids were playing together on Martha’s Vineyard, all sand-caoted and barefooted, and happy the way kids are when they’ve got a few minutes before dinner and a bag of penny candy to barter and trade later. This dish brightened a few sludgy winter days and now that the leaves are unfurling here, I’m happy to see the crumbled feta on my plate again.
Corn, Feta, and Black Bean Salad
1 can black beans (drained and rinsed)
2 cans white shoepeg corn
1 bunch scallions, cleaned and chopped
Crumbled feta to taste
1/3 c olive oil
1/3 cup apple cider vinegar
scant 1/3 cup white sugar
Combine ingredients. Mix very well. Let sit in fridge for a couple of hours or overnight. Serve with baked fish or with corn chips or on a plush bed of greens.