Name: Corn Salad With Tomatoes, Feta and Mint
Cook time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: Sides
Ingredients: 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

Effortless recipe management. With Umami, you can compose recipes from any device and collaborate on recipe books with family and friends.

Umami | Recipe Manager for iOS and Android

Frequently Asked Questions

Reset Password

{sender} invited you to join their family.

Family Invitation

Join {sender}'s Family

{sender} invited you to {groceryList}.

Grocery List Invitation

{sender} invited you to {mealPlan}.

Meal Plan Invitation

{sender} invited you to {recipeBook}.

Recipe Book Invitation

The beautifully-designed app to collect, organize, and share recipes. For iOS and Android.

Effortless recipe management

Sorry, but the page you were looking for could not be found.

Page not found!

New Family Member

New Grocery List Member

{groceryList}

New Meal Plan Member

{mealPlan}

New Recipe Book Member

{member} Added a Recipe

Recipe

Name

Recipe Book

Register

Sign In

Have a question, comment, or concern? Please email us at <link>{email}</link>.

Support

Simon-Rumpza Cookbook

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.

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)

Corn Salad With Tomatoes, Feta and Mint

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

Corn Salad With Tomatoes, Feta and Mint

Ingredients

Directions

Notes

Nutrition

Ready to start cooking?