Corn Salad With Tomatoes, Feta and Mint

• portionen: 4 servings
• gesamtzeit: 5 minutes

Zutaten

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)

1/2 cup chopped fresh mint leaves

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

Anweisungen

Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.

Season to taste with salt and pepper. Serve.

Notizen

https://cooking.nytimes.com/recipes/1015537-corn-salad-with-tomatoes-feta-and-mint

Nährwertangaben

• Kalorien: 300
• Gesamtfett: 20 g
• Gesättigtes Fett: 7 g
• Ungesättigtes Fett: 11 g
• Transfett: 0 g
• Natrium: 436 mg
• Gesamtkohlenhydrate: 27 g
• Ballaststoffe: 4 g
• Zucker insgesamt: 4 g
• Eiweiß: 9 g