Garden-Fresh Corn Salad

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Ingredients

3 cups raw corn kernels (from about 4 cobs)
1 medium tomato, chopped (about ½ cup)
¾ cup chopped green onion
1 cup quartered and thinly sliced cucumber (preferably English cucumber)
½ cup chopped fresh leafy herbs (choose from basil, dill, mint, parsley and/or cilantro)
½ cup chopped radishes
1 medium jalapeño, very thinly sliced (omit if sensitive to spice)
¼ cup extra-virgin olive oil
1 tablespoon red wine vinegar or white wine vinegar, to taste
2 medium cloves garlic, pressed or minced
½ teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
⅓ cup crumbled feta cheese or 1 ripe avocado, diced

1 of 4 salads, made with feta instead of avocado per serving

As published by Cookie and Kate.

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