Place your corn kernels in a large mixing bowl. If using fresh kernels, include any of the milk that comes off the cob. If using frozen corn, you don't even need to thaw it all the way first.
To the bowl, add the black beans, tomatoes, mint, olive oil, lime juice, salt, pepper, and two-thirds of the feta.
Stir to combine, then taste and adjust the salt and pepper as desired. Sprinkle the final one-third feta over the top.
If time allows, place in the refrigerator to set for 15 minutes. Enjoy!
*For options to roast, grill, or saute the corn before adding it to the salad, see the blog post above. My favorite way to make this (because it's the ideal meeting point between extremely easy and delicious) is to use corn cut freshly from the cob, without cooking it at all.
**My favorite is a blend of half mint, half cilantro. For those who don't care for cilantro, basil is also wonderful and very summery.
***In place of lime, you can play around with 1 tablespoon balsamic vinegar or 1/2 to 1 tablespoon apple cider vinegar (apple cider vinegar is the strongest). If the salad comes out too acidic for your taste with one of the vinegars, drizzle in a little honey or sprinkle on some sugar to balance it.
TO STORE: Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.