Looking for a fast meal with layers of flavor? This dish has it all. What’s more, you can make it your own by adding other veggies or a protein, like poached shrimp or grilled chicken. Need it “to go”? Use a whole wheat or corn tortilla to turn it into a wrap. Note: If using canned corn, rinse and pat dry; if using frozen corn, defrost, rinse, and pat dry.
Ingredients
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 cups corn kernels, fresh, canned, or frozen
- 3-ounce slice feta cheese, crumbled
- Two 15.5-ounce cans black beans, rinsed and drained
- 2 cups cherry tomatoes, halved
- 1 large bell pepper, diced
- 1 small red onion, diced
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste
Directions
Step 1
Heat a wok over medium-high heat. When hot, add 2 tablespoons olive oil and the corn kernels. Cook until the corn gets a slight char. Add the feta crumbles and stir until they melt. Transfer the mixture to a large bowl.
Step 2
Fold in the beans, tomatoes, bell pepper, and red onion. Season to taste with salt and pepper, then drizzle with more olive oil.
Yields 4 servings