Corn Salad with Feta and Pecans

Ingredients

1 cup pecans (or walnuts)
4 cups fresh corn kernels (from 4 ears), raw or cooked
2 jalapenos, seeded and thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
kosher salt and black pepper
1/2 cup crumbled Feta (2 ounces)

Directions

Heat oven to 400° F. Spread the pecans on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and roughly chop.

In a large bowl, combine the corn, jalapeños, lime juice, oil, pecans, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Sprinkle with the Feta before serving.

* Thank you Dana Fowler for sharing this delicious side salad recipe.  I always think of her when  make this.

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