Summer Corn Salad

2 twelve ounce cans of Yellow Corn
1 small sweet red pepper
1 1/2 cup halved cherry tomatoes
1/4 cup chopped red onion
2tbsp finely chopped basil
5 tsp olive oil
2 lime yields of lime juice
1 tsp hot sauce
1/4 tsp salt
1/4 cup reduced fat feta cheese

Drain corn and heat in skillet until warm and then put in salad bowl. Chop all of the vegetables and add them to the bowl as well. Combine the olive oil, lime juice, hot sauce and salt in separate small bowl and whisk together. Pour the dressing over the vegetables and stir to combine. Crumble the cheese over it just before serving.

Serving Size: makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user STRIPLIE0913.