Giant Bean, Corn and Feta Salad

Ingredients

• 3 cup Cooked beans (Use any preferred beans; the specific variety was not stated.)
• 1 cup Corn kernels (The creator said the corn was accidentally left in the kitchen and should not be forgotten. Use drained canned, thawed frozen, or cooked fresh corn.)
• 0.5 cup Feta cheese (Crumble before adding. The transcript specifically says feta was added because it improves bean salads.)
• 1 serving Protein Doritos or similar protein chips (Mentioned in the transcript, but it is unclear whether these were mixed into the salad or eaten alongside it.)

Steps

1. 1

   Place the cooked beans in a large mixing bowl. If using canned beans, drain and rinse them first, then allow them to drain well so the salad does not become watery.

2. 2

   Add the corn kernels to the bowl. The creator specifically noted that the corn was accidentally left in the kitchen, so remember to include it.

3. 3

   Add the crumbled feta cheese and toss the beans, corn and feta together until evenly distributed.

4. 4

   Serve immediately or portion the salad into airtight containers for meal prep. Add protein Doritos or similar chips immediately before eating if using them, so they retain their crunch.

Notes

The available description and transcript do not provide a complete ingredient list, dressing, bean varieties, or exact quantities. No dressing or additional vegetables were invented. Refrigerate prepared salad in airtight containers and use within about 3–4 days; keep any chips separate until serving.

Nutrition per serving

• salad
• meal-prep
• no-cook
• vegetarian
• high-fiber
• bean salad
• quick
• healthy