Corn & Feta Salad Recipe
Perfectly paired with friends, sun and the barbecue

This vibrant Summer salad has it all. Bright colour from the corn, that ‘fresh pea’ Summer flavour from the seasonal asparagus and that creamy and crumbly texture of feta.

10 Mins
3 Mins
Ready In
13 Mins

What you need

  • 2 bunches fresh asparagus or 250g green beans
  • 2 cups cooked corn kernels, thawed if frozen
  • 100g Mainland Special Reserve Creamy Feta, coarsely crumbled
  • 2 spring onions, finely chopped
  • 2 Tbsp chopped parsley
  • A handful of basil leaves,
  • 2 tbsp extra virgin olive oil
  • Salt and ground black pepper, to taste
  • 1 punnet cherry tomatoes, halved

Here's how it's done

  1. Snap ends off asparagus or trim beans, cut into pieces about two centimetres long and cook in a pot of salted, boiling water for three minutes.
  2. Refresh under cold water, then drain well.
  3. Toss all ingredients gently in a salad bowl – taking care not to break up the Mainland Special Reverse Creamy Feta too much.

Serving Suggestions

You can quite happily make this salad ahead, and let it chill for up to 4 hours. Simply bring it back to room temperature to serve.

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