INGREDIENTS:
- 1 (16-oz.) Bag Frozen Roasted Corn or Frozen Corn
- 2 Tablespoons Olive Oil
- 5 Scallions, Finely Chopped
- 1/2 (4-oz.) Jar Diced Pimentos, Rinsed and Drained
- 1 Tablespoon Red Wine Vinegar
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 4-oz. Feta, Crumbled
INSTRUCTIONS:
- Sauté frozen corn with olive oil in a skillet, over medium-high heat for 5 minutes, or until corn is completely thawed.
- Allow corn to cool slightly, before adding it to the rest of the salad ingredients in a large bowl.
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