Mexican Tomato and Corn Salad

By cserumga

Per serving: 144 cal, 8g total fat, 13mg chol, 59mg sodium, 11g carb, 2g fiber, 6g protein

Ingredients

• For the salad:
• 1 tablespoon olive oil
• 1 1/2 cups fresh or frozen corn kernels
• 2 cups halved grape or cherry tomatoes
• 1 cup crumbled queso fresco cheese
• 2 tablespoons chopped fresh cilantro
• Salt, pepper and sugar to taste
• For the dressing:
• 1 tablespoon freshly grated lime zest (zest the lime(s) before juicing)
• 1 tablespoon fresh lime juice
• 1 tablespoon white wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon minced garlic (from about 3 garlic cloves)

Preparation

Step 1

In a large skillet, heat the 1 tablespoon olive oil over medium heat. Stir in the corn and cook until soft (but not mushy), 3-5 minutes, stirring/tossing occasionally. Cool corn slightly and set aside.

Whisk together the lime zest, lime juice, vinegar, 1 tablespoon olive oil and garlic in a small bowl.

In a medium bowl, combine the tomatoes, cheese, cilantro and corn. Toss the salad with the vinaigrette and season with salt, pepper and sugar to taste.