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.