For Meatless Monday: A CORNY Salad

This recipe is from one of my favorite blogs, Rhubarb and Venison, posted by one of my personal blogging heroes, Beth. She writes with great style and enthusiasm, as well as humor, always a winning combination! Love the idea of pairing the sunny flavor of fresh sweet corn with garden tomatoes. I served it with grilled Morningstar Farms veggie burgers, topped off with thick slices of red onion, on whole wheat buns.
Corn and Tomato Salad
The Ingredients.
6 ears of corn, shucked
Pint of cherry tomatoes (feel free to halve)
A generous spoonful of pesto
1/2 cup crumbled feta
Chopped scallions or green onions
Olive oil, white wine vinegar, salt and pepper to taste
The Directions.
Boil the corn for 5-8 minutes, or until tender. When cool enough to handle, cut the kernels off the ears into a large bowl. Once the corn has cooled, add the rest of the ingredients, seasoning to taste. Sooooo good!