We all know that we need to eat more vegetables, and this salad is a great way to entice even the most picky eater to eat some veggies!  There’s something about corn that is universally cherished – the sweetness, crunchiness and richness of this grain just begs for the compliment of a little saltiness to round it all out.

Ingredients: 

• 8 ears of local corn, husked and kernels removed (or 3 cups frozen, defrosted)
• 1 can (15 oz.) black beans, rinsed and drained
• 1 cup large diced Big Island tomatoes
• 1/2 cup diced green bell pepper
• 1/4 cup diced red onion
• ½ cup sliced black olives
• 2 Tbs. chopped fresh cilantro, plus whole cilantro leaves for garnish
• 1 cup crumbled feta cheese

• 2 Tbs. fresh lime juice
• 1 Tbs. fresh orange juice
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon basil
• 1 garlic clove, minced
• 1 tablespoon light or dark brown sugar
• olive oil to drizzle
• salt & fresh black pepper to taste

To add a really big flavor punch to this salad dish, char the corn in a large skillet heated to high heat, continuing to stir occasionally.  When the kernels start to brown,  remove skillet from the heat and reserve to the side so they can cool.

Whisk the dressing ingredients together in a small bowl.  When the corn has cooled down, combine corn through the cilantro in a large bowl and drizzle with the dressing and additional olive oil.  Gently fold in the feta cheese, and sprinkle salad with salt & pepper to taste.