Recipes Salad Vegetable Salad Recipes Corn Salad Recipes Jennifer's Corn Salad 4.0 (6) 6 Reviews 6 Photos I had this on the fourth of July for the first time. It's my cousin's recipe. I almost ate the whole bowl. So light and fresh. Serve with chips. Tostitos® Scoops!® work great! Recipe by Nancy Watkins King Updated on January 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 6 6 6 6 Prep Time: 10 mins Additional Time: 30 mins Total Time: 40 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 1 (15 ounce) can black beans, rinsed and drained 1 (11 ounce) can shoepeg corn, drained 1 (8 ounce) package crumbled feta cheese 4 green onions, chopped ¼ cup olive oil ¼ cup cider vinegar 2 tablespoons white sugar Directions Mix black beans, corn, feta cheese, and green onions together in a bowl. Whisk olive oil, vinegar, and sugar together in a separate bowl until smooth; drizzle over corn mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes. I Made It Print Nutrition Facts (per serving) 321 Calories 18g Fat 29g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 321 % Daily Value * Total Fat 18g 23% Saturated Fat 7g 35% Cholesterol 34mg 11% Sodium 845mg 37% Total Carbohydrate 29g 11% Dietary Fiber 6g 21% Total Sugars 8g Protein 11g Vitamin C 6mg 31% Calcium 219mg 17% Iron 2mg 10% Potassium 277mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved