Corn-Poblano-Lentil Salsa

Ingredients

• ½ Tbsp (7 mL) extra virgin olive oil
• 2 cups (500 mL) corn kernels, fresh
• 1 cup (250 mL) whole red lentils, cooked
• 1 cup (250 mL) cherry tomatoes, quartered
• ½ cup (125 mL) poblano pepper, seeded and small dice
• ¼ cup (60 mL) jalapeno, seeded and mined
• 2 Tbsp (30 mL) garlic, minced
• ½ Tbsp (7 mL) oregano, fresh, minced
• 2 tsp (10 mL) cumin
• ½ Tbsp (7 mL) lime juice
• 3 Tbsp (45 mL) fresh cilantro, minced
• ¼ cup (60 mL) Feta cheese, crumbled