raw corn and tomato salad
(1 rating)
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Great for summer picnics when the corn is sweet and delicious.
►
(1 rating)
yield
8 serving(s)
prep time
45 Min
cook time
15 Min
method
No-Cook or Other
Ingredients For raw corn and tomato salad
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3 ears fresh corn, remove husks and silk
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1 pint cherry tomatoes, halved
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1 small red onion, chopped
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4 strips bacon, cooked and crumbled
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1 - 4oz log goat cheese, crumbled
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mixed spring greens ( if desired)
- DRESSING
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3 tablespoons walnut oil
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1 1/2 tablespoons red wine vinegar
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1 teaspoon fresh thyme, roughly chopped
How To Make raw corn and tomato salad
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1Cook 4 strips bacon until well done. Crumble bacon and set aside.
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2Prepare corn by removing husks and silk. Rinse corn. Cut corn from the cob and place in serving dish.
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3Rinse cherry tomatoes, cut them in half and add to the corn in the serving dish.
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4Chop the small red onion and add to the corn and tomatoes.
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5In a small bowl, prepare dressing by combining the walnut oil, red wine vinegar and thyme.
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6Add the dressing to the corn, tomato and onion mixture.
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7Crumble goat cheese and gently toss into the corn, tomato and onion mixture. Top the salad with the crumbled bacon.
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8Note: To stretch this recipe, I have added spring greens to the serving bowl. Prepare as above just add the greens before you toss the salad. Always a crowd pleaser.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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