Corn Salad With Tomatoes, Feta and Mint

• porciones: 4 servings
• tiempo total: 5 minutes

Ingredientes

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

Instrucciones

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.

Notas

https://cooking.nytimes.com/recipes/1015537-corn-salad-with-tomatoes-feta-and-mint

Nutrición

• Calorías: 300
• Grasa Total: 20 g
• Grasa Saturada: 7 g
• Grasa No Saturada: 11 g
• Grasa Trans: 0 g
• Sodio: 436 mg
• Carbohidratos Totales: 27 g
• Fibra Dietética: 4 g
• Azúcares Totales: 4 g
• Proteína: 9 g