Corn, tomato, and cucumber salad
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.