Healthy Recipe: Corn Salad

The simplicity of this vibrant salad (adapted from one in the New York Times) belies its deliciousness. 

A crumble of feta adds a dose of protein, and you can serve this as a side dish to burgers or fish or mix in a protein you like. A dash of olive oil, lime juice or vinegar is all the dressing you need. Serves 4. – Susan Puckett

Ingredients

· 2 to 3 cups raw or cooked corn kernels (from 4 to 6 ears)

· 1 large or 2 medium ripe tomatoes (or 1 cup halved cherry tomatoes)

· 4 ounces (about 1 cup) crumbled feta cheese

· ½ cup chopped fresh mint or basil leaves

· 3 tablespoons extra-virgin olive oil

· Salt and freshly ground black pepper

· ½ lime, lemon, or splash of vinegar (optional) 

Instructions

1.Place the corn, tomatoes, cheese, and mint or basil in a medium bowl. Drizzle with the olive oil and toss to coat.

2. Season to taste with salt and pepper. If it could use a bit more acidity, add a squeeze of lime or lemon juice or a splash of vinegar. Serve immediately or cover and chill in the refrigerator for a day or two. 

Susan Puckett is an Atlanta-based food writer and cookbook author.