Mexican Tomato & Corn Salad - Cuisine at Home

By á-46

Ingredients

• 2 TBS EVOO
• 1 1/2 C fresh or frozen corn kernels
• 1 TBS Lime Zest
• 1 TBS fresh lime juice
• 1 TBS white wine vinegar
• 1 TBS minced garlic
• 2 C halved grape or cherry tomatoes
• 1 C crumbled queso fresco cheese
• 2 TBS chopped fresh cilantro
• Salt, pepper and sugar to taste

Preparation

Step 1

Heat 1 TBS EVOO in large skillet over medium heat. Stir in corn and cook until soft, 3-5 min. Cool slightly; set aside.

Whisk together zest, lime juice, 1 TBS EVOO, vinegar and garlic in small bowl.

Combine tomatoes, cheese and corn in large bowl. Toss salad with vinaigrette, then season with salt, pepper and sugar.

144 calories