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Feta Corn Salad in a bowl on a white background.
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Corn Avocado Feta Salad

Feta Corn Salad is a refreshing and healthy side dish or main course. It's utilizes fresh ingredients and tastes delicious! 
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 181kcal

Ingredients

  • 3 cups raw corn kernels from about 3-4 ears of corn
  • 2 fresh tomatoes diced
  • 1/2 cup cucumber chopped
  • 1 avocado chopped
  • 4 oz feta cheese crumbled
  • 3 tablespoons olive oil
  • 1/3 cup fresh mint leaves chopped
  • 1/4 teaspoon salt or more to taste
  • 1/4 teaspoon pepper or more to taste

Instructions

  • Place the corn, tomatoes, cucumber, avocado, feta, and fresh mint in a large bowl. Drizzle olive oil over top. Toss to coat. Taste, and season with salt and pepper. 
  • Serve immediately, or cover with plastic wrap and place in the refrigerator until ready to use. 

Notes

Although it seems contrary to instinct, I highly recommend using the corn raw. You don’t need to cook the corn and the extra crunch is amazing! 
You can keep the peel on the cucumber if you’d like. Just be sure to wash it before cutting. Cucumber peel is high in fiber and beta-carotene, which boosts immunity plus improves skin and eye health. 

Variations

Add a can of (drained) black beans for a bit more protein in the salad. 
Try adding a spritz of lime juice if you’re looking for a bit more zing. 
Swap out the fresh mint for fresh basil. 
Store the feta corn salad in an airtight container in the fridge for 3-4 days.

Nutrition

Calories: 181kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 243mg | Potassium: 381mg | Fiber: 3g | Sugar: 5g | Vitamin A: 540IU | Vitamin C: 11.6mg | Calcium: 81mg | Iron: 0.7mg