Corn Salad With Feta and Walnuts
Serves 6|
Hands-On Time:
10m
|
Total Time:
15m
Ingredients
- 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)
Directions
- 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.
Nutritional Information
- Per Serving
- Calories 259
- Fat 19g
- Sat Fat 3g
- Cholesterol 8mg
- Sodium 280mg
- Protein 7g
- Carbohydrate 22g
- Sugar 4g
- Fiber 4g
- Iron 1mg
- Calcium 66mg
What does this mean? See Nutrition 101.
Quick Tip
When cutting corn off the cob, place your cutting board in a rimmed baking sheet to catch flying kernels and juices.
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