Corn and Cherry Tomato Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This has a lovely lemony, tarragon vinaigrette. Would be a great accompaniment to your BBQ. From Fine Cooking magazine. Ingredients:
1 tablespoon olive oil |
2 cups corn kernels (fresh is better, but frozen will work) |
1 pint cherry tomatoes, halved |
2 tablespoons extra virgin olive oil |
1 1/2 tablespoons fresh lemon juice |
1 tablespoon fresh tarragon, chopped |
1/4 teaspoon kosher salt |
fresh ground black pepper |
Directions:
1. Heat 1 tablespoon oil in a skillet, over medium high heat and add corn; cook, stirring often, until softened, about 2 minutes.
2. Let cool slightly in a bowl; add tomatoes, extra virgin olive oil, lemon juice, tarragon, salt and a few grinds of black pepper.
3. Toss and serve.
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