Rainbow Corn Salad
Celebrate summer with an explosion of fresh produce brought together with a tangy dressing and salty feta cheese.
Servings: 6 servings
Ingredients
- 4 cups corn kernels, either frozen and defrosted or fresh off the cob
- ½ red onion diced
- 4 tbsp red wine vinegar divided
- 1 pint cherry tomatoes halved
- 14 large basil leaves julienned
- ¾ tbsp lemon
- 2 oz feta cheese crumbled
- salt and pepper to taste
Instructions
- Cut the corn off the cob if using fresh, or put frozen corn on a plate and defrost in the microwave for 2 minutes.
- Soak the diced onion in 3 tablespoons red wine vinegar and set aside.
- Mix the corn, tomatoes, basil, and onion together in a large mixing bowl.
- Add the remaining tablespoon of red wine vinegar and lemon juice. Mix to distribute evenly on the vegetables.
- Add in feta cheese and mix to distribute. Salt and pepper to taste. Serve immediately or refrigerate to let flavors mingle.