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Corn, tomato, and cucumber salad

August 20, 2009

Corn and Tomato Salad

I’ve been the lucky recipient of a beautiful abundance of roma tomatoes this week and some of them found their way into this corn and tomato salad.  It took only a few minutes to toss it together, and was a refreshing side dish.  The freshness of the lime doesn’t shine through until the ingredients have been together a while, so give it at least an hour in the fridge before you’re going to serve it.

Recipe:  Corn and Tomato Salad

3 Tbsp. olive oil

2 tsp. fresh lime juice

1 tsp. sugar

1/2 tsp. salt

few grinds from the pepper mill, to taste (about 1/4 tsp.)

1/4 c. minced fresh basil

2 c. fresh or frozen corn kernels  (If using frozen corn, thaw first.)

2 c. chopped tomatoes

1 c. chopped cucumber  (I did peel mine because it was a garden cucumber.  If I’d had an English cucumber, I wouldn’t have peeled it.)

In the bottom of your serving bowl, whisk together the first 6 ingredients.  Add corn, tomatoes, and cucumber and stir gently to combine.  Refrigerate until serving.

One Comment leave one →
  1. January 26, 2011 2:24 pm

    This sounds wonderful! My honey and I usually always make a salad with cucumbers, tomatoes, and onions, your salad with fresh corn sounds awesome!! The lime juice in it sounds perfect! :)

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