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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Salad – Corn, Tomato and Scallion (GF) Recipe

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This recipe for Salad – Corn, Tomato and Scallion (GF) is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. extra virgin olive oil
4 ears fresh corn, shucked and removed from the cob (2 cups frozen corn works too)
salt and pepper, to taste
2 cloves garlic, minced
1 ˝ T. balsamic vinegar
1 lb. cherry or grape tomatoes, cut in half
˝ cup scallion greens, coarsely chopped
Directions:
Directions:
Heat oil in a large, heavy skillet over moderately high heat, until hot but not smoking. Sauté corn with salt and pepper, stirring until tender, about 4 minutes. Add garlic and sauté, stirring one to two minutes. Add vinegar and cook, stirring, until most of the liquid is evaporated, about one minute. Add tomatoes and cook, gently stirring, one minute. Remove from heat and stir in scallions. Transfer to a large plate to cool; season with salt and pepper. May be made one day ahead and chilled, covered.
Personal Notes:
Personal Notes:
This colorful salad is really beautiful and wonderfully tasty! It certainly doesn’t hurt that it is very easy to throw together.

 

 

 

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