Salsa with Corn & Feta

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc. </a>
  • Yield: 8-10 servings


  • 1 can (8-3/4 oz.) corn, drained
  • 2 cans (15 oz.) black beans, drained and rinsed
  • 1/2 c. red onion, finely diced
  • 1/2 c. pear tomatoes, quartered
  • 1 tsp. Caribbean jerk seasoning
  • 3 tablespoons fresh lime juice
  • 1 tbsp. vegetable oil
  • 1/4 c. cilantro, minced
  • 1 pkg. (4 oz.) feta cheese, crumbled
  • 1 c. walnuts, toasted, coarsely chopped
  • Corn chips and red, green and yellow bell pepper, chunked for accompaniment


  • In a large bowl, combine all ingredients except feta cheese, walnuts and accompaniments. Cover and let stand for 1 hour to let flavors blend (or refrigerate and bring to almost room temperature to serve).
  • Add the feta cheese and walnuts; lightly stir before serving.
  • Serve with corn chips and red, green and yellow bell pepper chunks.
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