CORN SALAD WITH TOMATOES, FETA AND MINT
Fresh raw corn shucked from the cob is ideal here. The juice from the tomatoes delivers just the right amount of acidity, so there's no need for vinegar. Eat this as is, by the bowl, or toss it with cooked rice or beans for a more filling meal - you'll want to add oil and vinegar accordingly. In midsummer, with peak-season produce, there is nothing better.
Provided by Mark Bittman
Categories dinner, lunch, quick, salads and dressings, vegetables, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.
- Season to taste with salt and pepper. Serve.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 20 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 415 milligrams, Sugar 5 grams
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Jeanskie Torres
[email protected]This salad is delicious! I love the combination of flavors and textures.
Timothy Edet
[email protected]I've made this salad several times now and it's always a crowd-pleaser. It's the perfect balance of sweet, salty, and tangy.
Lelah Moeller
[email protected]This is my new favorite corn salad recipe! It's so easy to make and the flavors are amazing.
Yared Brhane
[email protected]This salad was a huge hit at my last potluck! I loved the combination of sweet corn, juicy tomatoes, salty feta, and refreshing mint. I also added some chopped red onion for a little extra crunch and flavor. It was the perfect side dish for a summer