Salsa with Corn & Feta

Makes 8-10 servings.


  • 1 can (8-3/4 oz.) corn, drained
  • 2 cans (15 oz.) black beans, drained and rinsed  
  • 1/2 cup red onion, finely diced
  • 1/2 cup pear tomatoes, quartered
  • 1 tsp. Caribbean jerk seasoning
  • 3 Tbsp. fresh lime juice
  • 1 Tbsp. vegetable oil
  • 1/4 cup cilantro, minced
  • 1 pkg. (4 oz.) feta cheese, crumbled
  • 1 cup 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.

Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.