Tomato and Corn Salad


Diane Hopson Smith Recipe

By Diane Hopson Smith DeeDee2011


Rating:
Serves:
6
Prep Time:
Method:
No-Cook or Other
Comments:

Another wonderful and refreshing summer salad!

I found this very worthy recipe in Woman's Day Magazine and made very minor changes to it.

It's a very tasty summer salad that has a little bit of heat in it from the jalapeno peppers. You can control the heat by the number of hot peppers you add to the salad.

Hope you enjoy!

My photo's

Ingredients

6
ears of fresh corn, cut off cob (i used silver queen)
2 lb
cherry tomatoes, sliced in half
4 to 6
scallions, thinly sliced
2 to 4
jalapeno pepper, chopped fine
1 large
bell pepper, chopped
1/4 c
olive oil
1/4 c
fresh lime juice
kosher salt, to taste
fresh ground pepper, to taste

Directions Step-By-Step

1
In a large bowl, combine all ingredients. Toss to combine.
2
If making a day ahead, reserve tomatoes until ready to serve. Add tomatoes before serving. Keep refrigerated.
3
Refrigerate leftovers.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy
Hashtag: #Summer


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26 Comments

user
May 26, 2013 - Diane Hopson Smith shared a photo of this recipe. View photo
user
Diane Hopson Smith DeeDee2011
Apr 5, 2013
Thank you Connie, hope you enjoy! It's a really nice summer side dish.
user
Connie Ottman cottman
Apr 5, 2013
This looks and sounds wonderful. Can't wait to try!
user
Apr 4, 2013 - Diane Hopson Smith shared a photo of this recipe. View photo