Corn Salad with Tomatoes, Feta, and Mint

Makes: 4 servings

Time: 30 minutes

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Fresh raw corn kernels cut from the cob are ideal here, though you can use thawed frozen corn in a pinch. The juice from the tomatoes delivers just the right amount of acidity, so there’s no need for vinegar. Eat this as is, or toss it with cooked rice or beans for a more filling salad; you may have to add oil and vinegar accordingly.

• 2–3 cups raw or cooked corn kernels (from 4 to 6 ears)
• 1 large or 2 medium fresh tomatoes, seeded and chopped
• 4 ounces feta cheese, crumbled (about 1 cup)
• 3 tablespoons olive oil
• ½ cup chopped fresh mint
• Salt and pepper

Put the corn, tomatoes, and cheese in a bowl. Drizzle with the olive oil and toss. Add the mint leaves and toss again. Taste, season with salt and pepper, and serve right away.

Pea Salad with Tomatoes, Feta, and Mint If the peas are garden fresh, use them raw: Simply substitute peas for the corn.