Black Bean and Corn Summer Salad


3 Tbsp. finely chopped cilantro or parsley, divided
1 English cucumber, peeled and chopped
1 (15 oz.) can black beans, drained and rinsed
2 cups fresh corn, cut from the cob after cooking or 2 cups frozen corn, thawed
1 cup S&F Texas Caviar Salsa
1 Tbsp. fresh lime juice
1 Tbsp. olive oil
1/2 tsp. kosher salt
1/3 cup crumbled feta or queso fresco, if available


  1. Add 2 Tbsp. cilantro, cucumber, black beans, corn, S&F Texas Caviar Salsa, lime juice, oil and kosher salt to a large mixing bowl. Toss well to combine. This salad can be made ahead and refrigerated until needed.
  2. Before serving, stir well. Transfer salad to a serving bowl and garnish with feta and remaining cilantro.