2134 Lawndale Ave
Greensboro, NC 27408



Mon – Fri: 11 AM – 6 PM
Sat: 10 AM – 6 PM
Sun: Closed

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(336) 285-5438


2134 Lawndale Ave
Greensboro, NC, 27408



Tue- Thu: 12 PM-5 PM
Sat: 10 AM-5 PM

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2 tbsp Greensboro Olive Traders Olive Oil (Greensboro Olive Traders Persian Lime, Roasted Chili Infused, Varietal)

3 cloves garlic, thinly sliced

4 ears of corn, kernels cut from cobs (4 cups)

6 oz cherry tomatoes, halved

1 14oz can black beans, rinsed and drained

⅓ cup feta cheese, crumbled

¼ cup fresh basil, shredded

2 tbsp fresh lemon juice


Heat oil and garlic in 12 inch non-stick skillet over medium heat. Cook stirring frequently until garlic is light golden brown and fragrant. Using slotted spoon transfer garlic to large bowl, leaving oil in skillet. Allow garlic to cool and then crumble. Return skillet to medium high heat and heat until shimmering. Add corn and sprinkle with 1 tsp salt. Cook without stirring until corn is brown on bottom and beginning to pop. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over. Transfer corn to bowl with garlic. Stir in tomatoes, black beans, half of feta cheese, basil, lemon juice, and ¼ tsp black pepper. Sprinkle with remaining feta cheese and additional fresh basil to taste.