Corn and Tomato Salad With Cilantro Dressing |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Substitute chopped red or yellow bell peppers for the tomatoes in the salad; try fresh basil instead of cilantro in the dressing. Pare this side with another great side.. Simply Grilled or Baked Potatoes Ingredients:
3 cups corn kernels (fresh, cut from about 6 small ears of corn) |
5 medium tomatoes, halved, seeded and chopped |
2/3 cup red onion, finely chopped |
1/4 cup olive oil |
1/4 cup fresh cilantro, fresh and chopped |
2 tablespoons mint, fresh and chopped |
2 tablespoons white wine vinegar |
1 tablespoon lime juice, freshly squeezed |
2 teaspoons brown sugar, packed |
1 garlic clove |
salt and pepper (to taste) |
Directions:
1. In a large bowl combine corn, tomatoes and red onion.
2. In a blender combine oil, cilantro, mint, vinegar, lime juice, brown sugar, garlic and salt and pepper. Puree until smooth.
3. Just before serving, pour dressing over corn mixture and toss.
4. Try serving with Simply Grilled or Baked Potatoes.
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