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Monday, August 17, 2009

Corn Salad With Feta and Walnuts

This is definitely a great quick and easy recipe. We love feta and it’s favor mixes perfectly with the corn and walnuts. The jalapenos give only a mild spiciness to finish the salad.

The recipe can be found on the real simple website at

* 1 cup walnuts
* 4 cups fresh corn kernels (from 4 ears), raw or cooked
* 2 jalapenos, seeded and thinly sliced
* 2 tablespoons fresh lime juice
* 2 tablespoons extra-virgin olive oil
* kosher salt and black pepper
* 1/2 cup crumbled Feta (2 ounces)

Heat oven to 400° F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and roughly chop.

In a large bowl, combine the corn, jalapeños, lime juice, oil, walnuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle with the Feta before serving.

Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532

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