Corn, Tomato & Cucumber Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Quick and easy, you can also double the dressing ingredients and add two cups or so of cooked fusilli pasta to make a different pasta salad! Clearly, though, the key to this salad is using the freshest, ripest, garden tomatoes. This is really portable and is great to take to a backyard barbecue, picnic, or tailgating. Ingredients:
1/2 cup olive oil and vinegar dressing |
2 tablespoons dijon mustard |
2 teaspoons tabasco jalapeno sauce |
1 large cucumber, peeled, halved lengthwise, cut crosswise into 1/2-inch-thick slices, about 3 cups |
1 (12 ounce) package frozen corn, thawed |
2 3/4 lbs tomatoes, cut into wedges |
1/2 cup thinly sliced scallion |
1/4 cup chopped fresh parsley |
1 jalapeno pepper, seeded, ribs removed, minced (optional) |
Directions:
1. In large bowl, combine salad dressing, mustard, and Tabasco.
2. Add cucumber, corn, tomatoes, scallions, parsley and, if desired, jalapeno; toss well.
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