Tomato and Corn Salad
|Cooking Method:||No-Cook or Other|
|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|
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!