Cold Corn Salad

How we make it.

2 - 15 ounce cans corn, drained and rinsed
1 - 15 ounce can black beans, drained and rinsed
1 bunch scallions, sliced
5 ounces feta, crumbled
1/2 cup apple cider vinegar
1/2 cup light olive oil
1/4 cup sugar
1/2 teaspoon kosher salt

Drain and rinse corn and black beans and add to a medium sized bowl. Add sliced scallions, green and white parts. In a small measuring cup, whisk together oil, vinegar, sugar and salt until combined. Pour over corn, beans and scallions. Stir in feta and stir until combined. Refrigerate for 30 minutes and serve with tortilla chips.

Why we make it.

I like a fridge with options, particularly crunchy vegetable forward options that I don't have to gag down. This salad is my friend Claire's lake trip specialty. Every year when late May rolls around cold corn salad fills our fridges for a quick dip or a light side. It's tangy, sweet and salty. All the things you want. Just make sure to remember no matter how many of us make it, it's Claire's.