Corn Salad with Tomatoes, Feta & Mint
- 2 to 3 cups cooked corn kernels from 4-6 ears
- 1 large or 2 medium ripe tomatoes cut in small pieces
- 4 oz. feta cheese crumbled (about 1 cup)
- 3 Tbs. extra virgin olive oil
- ½ cup chopped fresh mint leaves
- Salt and freshly ground black
- Put the corn, chopped tomatoes (or halved cherry tomatoes), and cheese in a medium salad bowl. Drizzle with the olive oil and toss.
- Add the mint leaves and toss again. Taste and add salt and pepper.