Tomato, Cucumber, and Corn Salad

You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.


  • 1 to 1 1/4 pounds ripe tomatoes, cut in small dice
  • 1 regular cucumber, seeded if the seeds are large, and cut in small dice
  • 2 ears corn, steamed for 4 minutes and kernels removed from the cob
  • 1 to 2 hot peppers, minced (seeded for a milder salad)
  • Salt to taste
  • 1/4 cup chopped cilantro
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh lime juice or lemon juice
  • 2 tablespoons extra virgin olive oil
  • Optional: 1 ounce feta, crumbled (about 1/4 cup)


Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.