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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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In the summer, use fresh sweet corn off the cob. Saute the corn for 5 minutes in a skillet before adding it to the salad. Ingredients:
1/4 cup minced fresh basil |
3 tablespoons olive oil |
2 teaspoons lime juice |
1 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups frozen corn, thawed |
2 cups cherry tomatoes, halved |
1 cup chopped seeded peeled cucumber |
Directions:
1. In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well.
2. In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing; toss to coat. Refrigerate until serving. Yield: 6 servings.
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