CORN TOMATO SALAD {d. alexander}

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Each (½ c.) serving has: 81 cal/3g pro/15g carb/ 2.5g fat/trace sat fat/0mg chol/3g fiber/14mg sodium

Now that the weather is warming up and more of us are trying to spend as much time as we can in the sun and out of the kitchen, I love to pull out my warm weather favorites like this Corn and Tomato Salad! Both corn and tomatoes are coming into season, making this dish perfect for picnics, BBQs or even late-night munching!

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  • 6

Ingredients

  • 3 medium ears sweet corn {2.5 c. kernels}
  • 1/2 lb. tomatoes, chopped
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons extra virgin olive oil
  • 1 tablespoon fresh squeezed lime juice
  • 1/8 teaspoon cumin
  • Salt and pepper, to taste

Preparation

Step 1

In a large pot of boiling water, cook the corn until just tender, about 5 minutes. Drain and let cool to room temperature. Cut corn kernels from the ears and transfer them to a large bowl. Add the remaining ingredients, and then mix them until well combined. Season with salt and pepper. Serve immediately or refrigerate for up to 2 hours.


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