Raw corn salad with tomatoes, feta, and herbs
Delight in the flavors of fresh corn, juicy tomatoes, tangy feta, and aromatic herbs in this vibrant raw corn salad. Taste the essence of summer!
Ingredients:
- 4 ears corns, shucked
- 1 pint cherry tomatoes, halved
- 110g feta, crumbled (I prefer in-brine varieties)
- 1 cup finely chopped basil
- 1/4 cup finely chopped mint
- 450g cooked beans, such as chickpeas, black beans, or white beans, optional, see notes above
- kosher salt and pepper to taste
- 4 to 6 tablespoons extra virgin olive oil
- 1 lime, halved
Instructions:
- Place a kitchen towel in a shallow bowl or plate. Secure an ear of corn vertically on the towel using one hand. With the other hand, use a knife to slice off two to three rows of corn kernels at a time by running the knife along the cob. Aim to cut as close to the cob as possible. Transfer the corn to a bowl along with the tomatoes, feta, and herbs. If you opt for chickpeas or beans, include them in the bowl.
- Sprinkle in 1/2 teaspoon of kosher salt and black pepper to your liking. Pour in 4 tablespoons of oil and the juice from half of a lime. Mix well and taste. If needed, add another 1/2 teaspoon of salt and more pepper to suit your taste. If it requires more tanginess, squeeze in the juice from the remaining lime. If it needs more dressing, drizzle in the remaining 2 tablespoons of oil. Mix thoroughly. Serve promptly.
Summary:
- Calories: 3072 kcal
- Fat: 126 g
- Protein: 128 g
- Carbs: 393 g
- Potassium: 5563 mg
- Magnesium: 611 mg