Corn, Watermelon Feta Cheese Salad

• 3 ears sweet corn, husks and silks removed
• 4 cups watermelon, seeded and diced
• 1/4 cup feta, crumbled - use goat or sheep's milk
• 1 tablespoon rice wine vinegar
• 2 tablespoons olive oil
• 2 tablespoons spearmint or mint, finely chopped
• black pepper, to taste
• salt, to taste

Cook corn in hot boiling salted water for 5 minutes.  Remove and allow to cool.  Chop watermelon, crumble feta and chop mint while corn cools.  Cut corn from cob.  Discard cobs.  Toss corn, watermelon, and crumbled feta in a large salad bowl.  Whisk together rice wine vinegar, olive oil, chopped mint in a small bowl.  Salt and pepper to taste.  Toss salad with dressing until thoroughly dressed. Cover and chill for about one hour until ready to eat.

Tri-Color Couscous Salad

1 c tri-color couscous
1 1/2 c water
1 c grape tomatoes, cut in half
1/2 c feta cheese, goat or sheep are the best
1/3 c pine nuts
1 T chopped fresh chives
1 T chopped fresh parsley

Bring water to a boil. Remove from heat and add couscous.  Cover for five minutes.  Remove lid and fluff couscous.  Transfer to a bowl and allow to cool for five minutes.  In bowl toss couscous with remaining ingredients.  Chill.

Notes:  I used feta when making the salad this time BUT goat cheese, fresh mozzarella or cubed cheese of your choice would work as well.  Pine nuts are considered seeds not nuts but some folks react to the pine nuts after eating them.  Please exercise caution.