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Corn salad with mint and feta

Ingredients

• 2 to 3 cups raw or cooked corn kernels (from 4 to 6 ears)
• 1 large or 2 medium ripe tomatoes, cut into fairly small pieces
• 4 ounces feta cheese, crumbled (about 1 cup)
• 3 tablespoons extra virgin olive oil
• 1/2 cup chopped fresh mint leaves
• Salt and freshly ground black pepper

Directions

Combine and enjoy