3 ears corn, shucked with kernels sliced off
¾ lb summer squash
1 can black beans
1 lb tomatoes
3 jalepeños, diced
3 tsp ground coriander
1 cup cilantro, leaves roughly chopped
1 cup parsley, leaves roughly chopped
1 lemon, juiced
6 to 8 oz feta cheese
In a large bowl, combine the corn, squash, beans, tomatoes, jalapenos, herbs, coriander and feta cheese. Mix with a spoon.
Add 3 to 4 tablespoons of olive oil and the lemon juice. Stir, season with salt and pepper and adjust to taste!