The Pioneer Woman Tasty Kitchen
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Roasted Corn and Tomato Salad

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Level: Easy

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Description

This is a great summer side salad with lots of flavor.

Ingredients

  • 3  Plum Tomatoes, Seeded And Chopped
  • 1  Small Red Onion, Sliced Thin
  • ¼ cups Green Onions, Chopped
  • ¼ cups Balsamic Vinegar
  • 2 Tablespoons Fresh Basil, Minced
  • 1 Tablespoon Fresh Cilantro, Minced
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 6 ears Fresh Corn
  • 2 Tablespoons Olive Oil
  • 2 cloves Garlic, Minced
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon Lime Fresh Juice

Preparation

In a large bowl, combine the tomatoes, onion, green onion, balsamic vinegar, basil, cilantro, salt and pepper. Peel corn and cut off the cob. You can use frozen corn as well, about 3 cups. In a large skillet, saute corn in oil until tender. Add garlic; cook 1 minute longer. Stir in mustard. Add to the vegetable mixture; toss to coat. Squeeze lime juice over top and stir. Serve warm or cold.

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