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Corn Salad With Feta and Walnuts

Corn Salad With Feta and Walnuts
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Serves 6| Hands-On Time: | Total Time:



  1. 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.
  2. 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.
By June, 2009

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

Corn on the cob
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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.