Corn and Feta Salsa
Looking to brighten up your summer table? This Corn and Feta Salsa is the ultimate cookout sidekick. By pairing the crisp, natural sweetness of sweet corn with the tangy, salty crumble of traditional Wisconsin Feta, you get a perfectly balanced bite that is as refreshing as it is flavorful. Tossed with fresh lime juice, red pepper, and cilantro, it comes together in minutes with absolutely no cooking required. It’s a vibrant, crowd-pleasing addition to any taco night, lake day, or backyard patio hang!
Ingredients:
- 2 cans (15oz each) black beans, rinsed and drained
- 1 can (8.75oz) whole kernel corn, drained
- 1 cup cherry tomatoes, quartered
- 1/2 cup finely chopped red onion
- 1/4 cup minced fresh cilantro
- 3 tablespoons lime juice
- 1/4 teaspoon cayenne pepper
- 1 cup Feta Cheese, crumbled (6oz)
- Sweet red, yellow, and green bell peppers, cut into 1/2 inch strips
- Tortilla chips
Instructions:
| 1. Combine the black beans, corn, tomatoes, red onion, cilantro, lime juice, and cayenne pepper in a large bowl. Cover and refrigerate for at least 1 hour. |
| 2. Fold in feta. Serve with bell pepper strips and tortilla chips. |
© Dairy Farmers of Wisconsin