Giant Bean, Corn and Feta Salad

Name: Giant Bean, Corn and Feta Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
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.)

Recipe by Liam Layton Facebook

Liam Layton shared this in a Facebook post. SeeMeCook wrote it up from the post as a full recipe and added ingredient weights and nutrition.

See the original post

Imported by Doug Gilmore on SeeMeCook

A simple meal-prep bean salad built by combining beans, corn and feta in a large bowl. The feta adds a salty, creamy contrast to the nutrient-dense salad; the creator also mentioned protein Doritos, possibly as an accompaniment or topping.

Time: 15 minutes
Equipment: Stovetop
Good for: Lunch, dinner, or snacks
Cuisine: American
Contains: Dairy

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

4 servings

OriginalUSMetric

3 cup Cooked beansUse any preferred beans; the specific variety was not stated.510 g
1 cup Corn kernelsThe creator said the corn was accidentally left in the kitchen and should not be forgotten. Use drained canned, thawed frozen, or cooked fresh corn.145 g
½ cup Feta cheeseCrumble before adding. The transcript specifically says feta was added because it improves bean salads.75 g
1 serving Protein Doritos or similar protein chipsMentioned in the transcript, but it is unclear whether these were mixed into the salad or eaten alongside it.30 g

Weights are estimates. Together, the ingredients weigh about 755 g before cooking, which is about 190 g per serving.

Steps

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

These are estimates per serving, worked out from the ingredients.

Calories: 259
Protein: 15 g
Carbs: 37 g
Fat: 7 g
Fiber: 11 g

Where the calories come from

Cooked beans55%
Feta cheese19%
Protein Doritos or similar protein chips14%
Corn kernels12%

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

Keep this recipe

Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.

Open in SeeMeCook

Download on theApp Store Get it onGoogle Play