mexican tomato and corn salad
(2 ratings)
A light refreshing salad for a hot summer day.Source: Unknown
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(2 ratings)
Ingredients For mexican tomato and corn salad
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1 tablespoon olive oil
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1 1/2 cups fresh or frozen corn kernels
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1 tablespoon each minced lime zest and fresh lime juice
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1 tablespoon each white wine vinegar and olive oil
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1 tablespoon minced garlic
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2 cup halved grape or cherry tomatoes
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1 cup crumbled queso fresco cheese
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2 tablespoons chopped fresh cilantro
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salt, black pepper and sugar to taste
How To Make mexican tomato and corn salad
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1heat 1 tablespoon oil in a large skillet over medium. Stir in corn and cook until soft, 3 to 5 minutes. Cool corn slightly, set aside.
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2Whisk together zest, lime juice, vinegar, 1 tablespoon oil, and garlic in a small bowl. Mix tomatoes, cheese, cilantro and corn into large bowl. Toss salad with vinaigrette, then season with salt, pepper, and sugar,. Serves six.
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