No Reviews
You must be logged in to post a review.
Corn & Tomato Salad
x
Print Options
Description
A light summer salad with a wine vinaigrette. I’ve also done this with a lime/garlic dressing.
Ingredients
- ½ cups Chopped Red Onion
- 1 Tablespoon Olive Oil
- 4 cups Kernels Cut From 4 Ears Of Corn
- 2 cups Cherry Or Grape Tomatoes(1 Container)
- ¼ cups Chopped Basil Leaves
- 3 Tablespoons Red Or White Wine Vinegar
- 1 whole Avocado, Chopped(optional)
- Salt And Pepper, to taste
- 2 ounces, weight Goat Cheese Crumbled
Preparation
Cook onion in olive oil for 5-7 minutes. Add corn, cook and stir until tender, about 7 minutes.
Pour mixture into a serving bowl and stir in tomatoes, basil, vinegar, avocado and salt and pepper. Serve warm, cold or at room temperature.
Crumble the goat cheese over just before serving.
Note: I cut the stem off the corn cob, hold the cob upright on a rimmed cookie tray (otherwise the corn flies all over the counter), and cut the kernels off from top to bottom.
Related Recipes
Prep: Cook:
Serves: 1 Level: Easy
Prep: Cook:
Serves: 5 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.