Corn Summer Salad

By á-47

Ingredients

• 1 Tbsp. lime juice
• 1/4 tea. salt
• 1/4 tea. hot pepper sauce
• 5 tea. olive oil, divided
• 1 1/2 cups fresh or frozen corn, thawed
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup finely chopped cucumber
• 1/4 cup finely chopped red onion
• 2 Tbsp. minced fresh basil (or 2 tea. dried)
• 1/4 cup crumbled feta cheese

Preparation

Step 1

In a small bowl, whisk the lime juice, salt, pepper sauce and 4 teaspoons oil; set aside.

In a large skillet, saute corn in remaining oil until tender. Transfer to a salad bowl; add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat.

Let salad stand for 10 minutes before serving or refrigerate until chilled.

Sprinkle with the feta cheese just before serving.