Recipe: Corn, Tomato, & Feta Salad with Optional Pickled Onions

Recipe: Corn, Tomato, & Feta Salad with Optional Pickled Onions
Ingredients

• 1 can of corn
• 3 Roma tomatoes
• 1/8 cup of Feta
• 1/8 cup of freshly chopped basil
• 1 1/2 Tablespoons of olive oil
• 1/2 Tablespoon of apple cider vinegar
• 1 dash of salt
• Optional: 1/2 avocado
• Optional: Pickled onions

Directions

1. Microwave the corn for 2 1/2 minutes in a microwave safe dish with the lid moved slightly to the side to allow slight venting.

2. Carefully remove the corn and allow to cool slightly before pouring it into a strainer and draining the water. Be careful because there will be a lot of steam when you remove the lid.

3. Rinse the corn with cold water while it is in the strainer.

4. Pour the corn into a bowl and set aside.

5. Dice the tomatoes and mix them into the bowl with the corn.

6. Separately, mix the olive oil, cider vinegar, and salt until well blended.

7. Mix the corn, tomatoes, and liquid mixture together.

8. Wash and chop the basil. Stir it in with the other ingredients.

9. If you are going to serve this immediately, stir in the feta. Otherwise, wait until shortly before you serve the dish to add the feta. 

10: Optionally serve with pickled onions and/or slices of avocado.   (Need a recipe for pickled onions? Try our pickled onion recipe!)