Tacos with Mixed Salad
Blanch the peas briefly in boiling water, pour through a sieve, rinse cold and drain.
Rinse the lettuce and shake dry. Rinse the tomatoes, cut into quarters and remove the seeds. Chop the flesh into small cubes. Cut the bell pepper into quarters, rinse and also chop into small cubes. Drain the corn.
For the dressing, combine the vinegar with the oil in a large bowl and season with salt and pepper. Add the prepared salad ingredients and mix well. Cut the feta cheese into small cubes and fold in.
Fill the taco shells with the salad and serve.