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Sweet Corn and Tomato Salad Recipe

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This recipe for Sweet Corn and Tomato Salad is from Tony and Linda's Family Cookbook, 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:  
10 ears fresh corn, husked
2 pounds plum tomatoes, cut into 1/2-inch cubes
1 large red or yellow sweet pepper
3/4 cup finely chopped red onion, diced
1/2 cup chopped fresh mint
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar (or fresh lime juice)

Directions:
Directions:
PREPARATION

Cut corn kernels from uncooked corn cobs. Place in a single layer on a large cookie sheet/ Drizzle with a tablespoon of olive oil. Bake a 400 degree oven, stirring occasionally, until corn kernels begin to brown. Transfer corn to large bowl and cool. Add tomatoes, sweet pepper, onion and mint; toss to blend. Pour olive oil and red wine vinegar (or fresh lime juice) into a jar with a screw on lid. Add a little salt and pepper and shake well. Pour over salad and stir to combine.(Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour + standing time.
Personal Notes:
Personal Notes:
This is a lively summer salad that makes great use of fresh corn and tomatoes.

 

 

 

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