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Corn Salad with Tomatoes, Feta and Mint
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)
  • ½ cup chopped fresh mint leaves
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
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