Corn Salad with Feta
by Vicki Brunsvold, Tastemaker in Residence
3-4 cups raw or cooked corn kernels (about 4 ears)
2 large tomatoes, cut into small pieces
1/3 cup red onion, finely diced
1/2 cup seasoned rice vinegar
4oz feta cheese, crumbled
1/2 cup fresh mint leaves, chopped
3 Tbsp olive oil
1 Tbsp red wine vinegar
1 Tbsp fresh lime juice, optional
Salt and freshly ground pepper to taste
In small covered container, mix red onion and vinegar. Refrigerate at least 30 minutes.
Mix corn, tomatoes, drained red onion, cheese and mint in medium bowl.
Drizzle with olive oil, vinegar, and lime juice and toss to coat.
Season to taste with salt and pepper. Ready to serve.
Try this protein packed addition with grilled flank steak and cheddar mashed potatoes.