Serve this tangy corn salsa with corn chips and red, green and yellow bell pepper chunks.

Corn and Feta Salsa

1 (8-3/4-ounce) can corn, drained
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup red onion, finely diced
1/2 cup pear tomatoes, quartered
1 teaspoon Caribbean jerk seasoning
3 tablespoons fresh lime juice
1 tablespoons vegetable oil
1/4 cup cilantro, minced
1 (4-ounce) package Wisconsin Feta Cheese, crumbled
1 cup toasted walnuts, coarsely chopped
Corn chips and red, green and yellow bell pepper, chunked for accompaniment

1. In a large bowl, combine all ingredients except Feta Cheese, walnuts and accompaniments. Cover and let stand for 1 hour to let flavors blend (or refrigerate and bring to almost room temperature to serve).
2. Add the Feta cheese and walnuts; lightly stir before serving.
3. Serve with corn chips and red, green and yellow bell pepper chunks.

Makes 8 to 10 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.