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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Tomato, Corn and Scallion Salad Recipe

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This recipe for Tomato, Corn and Scallion Salad is from CulinArt, 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:  
4 each corn on cob, whole shucked
2 tablespoons olive oil blend
2 cloves garlic minced fine
2 tablespoons balsamic vinegar
1 pound cherry tomatoes halved
˝ cup scallions chopped
to taste salt and pepper
Directions:
Directions:
Cut corn kernels from ears, discarding cobs, sauté corn in oil with salt and pepper to taste,
stirring, until tender, about 4 minutes. Add garlic and sauté, stirring, 1 minute, add vinegar
and cook, stirring, until most is evaporated, about 1 minute. Remove from heat and cool.
Stir in tomatoes and toss until coated, adjust seasoning. Garnish with scallions.
NOTES: Use grape tomatoes or other seasonal tomatoes.
Number Of Servings:
Number Of Servings:
8

 

 

 

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