Corn with Tomatoes, Mint and Feta

This is a super easy and yummy salad from Mark Bittman, NYT.

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)
• 3 tablespoons extra virgin olive oil
• ½ cup chopped fresh mint leaves
•  Salt and freshly ground black pepper

PREPARATION

1. Put the corn, tomatoes, and cheese in a medium salad bowl. Drizzle with the olive oil and toss.
2. Add the mint leaves and toss again. Taste and add salt and pepper. Serve.

3.