Sunshine Salad

By coconutlime

Forgive the slightly cheesy name but this is sunshine in salad form: crisp, light and hot. While I periodically enjoy a traditional leafy salad, I find salads like these to be a bit more fun to make and eat. The trick is to balance all of the flavors and textures: sweet tomatoes, crisp red onion and cabbage, spicy dressing. Picking vegetables of different colors results in a salad that is as visually arresting as it is tasty.

Ingredients

• Ingredients:
• 2 cups boiled or grilled corn kernals
• 1 1/2 cups chopped red cabbage
• 1 cup halved cherry or grape tomatoes
• 1 cup chopped red onion
• 1 bunch scallions, diced
• dressing:
• 1/4 cup white wine vinegar
• 1/3 cup olive oil
• 1/4 teaspoon Scotch Bonnet hot sauce
• juice of 2 limes

Preparation

Step 1

In a small bowl, whisk together all of the dressing ingredients. Set aside. In a large bowl, toss together all of the salad ingredients. Drizzle with dressing then toss to coat. Refrigerate for 15 minutes before serving.