Print

Corn Salad With Tomatoes, Feta and Mint

Prevent your screen from going dark

Makes 4 servings 1x

Time 5 minutes

Scale

Ingredients

  • 2 to 3 cups raw or cooked corn kernels (from 4 to 6 ears)
  • 1 large or 2 medium ripe tomatoes, cut into fairly small pieces
  • 4 ounces feta cheese, crumbled (about 1 cup)
  • 1/2 cup chopped fresh mint leaves
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper

Instructions

  1. Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.
  2. Season to taste with salt and pepper. Serve.

— Recipe from The New York Times