Raw Corn Salad with Tomatoes, Feta, and Herbs
Try this Raw Corn Salad with Tomatoes, Feta, and Herbs recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- kosher salt and pepper to taste
- 1 pint cherry tomatoes halved
- 4 ears corns shucked
- 4 ounces feta crumbled (i prefer in-brine varieties)
- 1 cup finely chopped basil
- 1/4 cup finely chopped mint
- 16 ounces cooked beans such as chickpeas, black beans, or white beans, optional, see notes above
- 4 to 6 tablespoons extra virgin olive oil
- 1 lime, halved
- Carbohydrate 25.8547650672 g
- Cholesterol 0 mg
- Fat 0.566990462 g
- Fiber 8.39145894574485 g
- Protein 9.83161461108 g
- Saturated Fat 0.081646626528 g
- Serving Size 1 1 Serving (142g)
- Sodium 2.267961848 mg
- Sugar 17.4633061214552 g
- Trans Fat 0.129273825336 g
- Calories 144 calories
Line a shallow bowl or plate with a kitchen towel. Use one hand to hold an ear of corn in place upright atop the kitchen towel. With your other hand, use a knife to cut off two to three rows of kernels at a time by sliding the knife down the cob. Get as close to the cob as you can. Transfer corn to a bowl with the tomatoes, feta, and herbs. If using the chickpeas or beans, add them to the bowl as well. Add 1/2 teaspoon kosher salt and pepper to taste. Add 4 tablespoons oil and the juice of half a lime. Toss and taste. Add another 1/2 teaspoon salt if necessary and more pepper to taste. If it needs more acidity, squeeze in the remaining lime. If it needs more dressing, drizzle in the remaining 2 tablespoons oil. Toss. Serve immediately.
