Corn salad with walnuts & feta
270 cals, 7p, 19c, 18f (per meal)
3/4 cup, chopped (88g)
4 cup (544g)
2 tbsp (30mL)
1/2 cup, crumbled (75g)
4 dash (3g)
4 dash, ground (1g)
2 tbsp (30mL)
1
Preheat oven to 400 F (200 C).
2
Spread walnuts on a baking sheet and bake for 6-8 minutes, until lightly toasted.
3
Cook corn according to package. Set aside in a bowl and let cool.
4
Once the corn has cooled, add the jalapeños, lime juice, oil, and seasonings; mix.
5
When serving, sprinkle the feta and walnuts (for leftovers, keep the feta and walnuts separate from the corn until serving).