Corn Salad with Mint
Ingredients
Yield: 4 servings
- 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 (about 2 cups chopped)
- 4 ounces cojita or feta cheese, crumbled (about 1 cup)
- ½ cup chopped fresh mint leaves
- 2 to 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Instructions
- 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.