Corn Salad With Feta & Toasted Walnuts
Recipe: #15144
October 25, 2014
Categories: Salads, Vegetable Salad, Cheese, Feta, Walnut, Corn, Brunch, Picnic, Potluck, Oven Roast, Gluten-Free, No Eggs, Vegetarian, Spicy, Kosher Dairy, more
"From Real Simple, May 2009; modified recipe by Sara Quessenberry. Use raw or cooked corn in this recipe; raw kernels will be juicier and crisper. Cook time includes 2-3 minutes time to saute fresh corn kernels, if desired."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (314.5 g)
- Calories 330.2
- Total Fat - 19.9 g
- Saturated Fat - 3.1 g
- Cholesterol - 5.3 mg
- Sodium - 544.1 mg
- Total Carbohydrate - 35.4 g
- Dietary Fiber - 6.9 g
- Sugars - 3.2 g
- Protein - 10.6 g
- Calcium - 138.8 mg
- Iron - 1.7 mg
- Vitamin C - 67.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 400F.
Step 2
Spread walnuts on a baking sheet and toast until fragrant, 5-7 minutes. Let cool and roughly chop.
Step 3
In a large bowl, combine corn, jalapenos, lime juice, oil, walnuts, salt, and pepper.
Step 4
Sprinkle with Feta before serving.
Tips
No special items needed.
2 Reviews
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