Corn Salad With Tomatoes, Feta and Mint

Corn Salad With Tomatoes, Feta and Mint-foodflag

Fresh raw corn shucked from the cob is ideal here. The juice from the tomatoes delivers just the right amount of acidity, so there’s no need for vinegar. Eat this by the bowl as is or toss it with cooked rice or beans for a more filling salad (add oil and vinegar accordingly). In midsummer, with a couple of thick tomato slices, there is nothing better.

See Full Recipe on cooking.nytimes.com

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