Shuck the corn and remove the silks. Bring a pot of water to a rolling boil and boil the ears of corn for 1 minute. Transfer to a plate until cool to the touch. Once the corn has cooled, cut the kernels off the cob and place in a large mixing bowl.
Cook the lima beans per package directions. Drain the beans in a mesh strainer and rinse under cold water. Set aside to cool.
While the beans and corn cool, whisk together, in a small bowl, the olive oil, vinegar, salt and pepper. Whisk the vinaigrette briskly for 1 minute.
Add the cooled beans, radishes, red onion, most of the feta cheese, jalapeno peppers, black olives, most of the mint and cilantro to the corn and mix well.
Pour the vinaigrette over the corn mixture and toss gently until all ingredients are well-coated.
If serving immediately, add the tomatoes and toss gently to mix. (If not serving immediately, place the salad in an airtight container, up to 24
hours, and refrigerate until ready to serve. Add the tomatoes right before serving.
To serve, place the salad on a serving platter and garnish with the reserved crumbled feta and mint leaves.