1 T. lemon juice
1/4 t. salt
1/4 t. pepper
1 1/2 c. fresh or frozen corn, thawed
1 1/2 c. grape tomatoes, halved
1/2 c. chopped cucumber
1/4 c. chopped red onion
2 t. dried basil
1 t. oregano
1 jar chopped pimentos, drained
1/4 c. crumbled feta cheese
In a small bowl, whisk 4 t. oil, lemon juice, salt, and pepper. Set aside. In a large skillet, cook and stir corn in 1 t. oil over medium heat until tender. Transfer to a salad bowl. Cool slightly. Add tomatoes, cucumbers, onions, and basil. Drizzle with dressing and toss to coat. Let stand 10 minutes before serving or refrigerate until chilled. Sprinkle with feta cheese just before serving.
No comments:
Post a Comment