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