Corn Salad with Feta Cheese While this salad from Diana is quick and delicious with canned corn, it is even better with leftover corn-off-the-cob. 1 16-oz. can whole kernel corn (or kernels from 2-3 ears) 1 TB. ITALIAN VINEGAR and OIL DRESSING BASE 1 TB. water 1/2 Cup olive oil 1/4 Cup red wine vinegar 8 oz. chunk regular or tomato/basil flavored feta cheese 24 cherry tomatoes (1 pint) 1 tsp. MURAL OF FLAVOR

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