corn salad with basil and feta

Categories: Salads and Dressings, Veggies and Sides, Posted by Sandy Bergsten


4 cups fresh or frozen corn, rinsed and drained if frozen

1 cup cherry tomatoes, halved

1/3 cup crumbled feta

1/4 red onion, finely chopped

1/4 cup basil, thinly sliced

3 tablespoon extra-virgin olive oil

Juice of 1 lime

Kosher salt

Freshly ground black pepper



Toss all ingredients together in a large bowl, then season to taste with salt and pepper. 

Can be made a day ahead of time without the feta. Cover and refrigerate. Toss with feta before serving.

Serves 6

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