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tomato and corn salad

★★★★★ 1 Review
DeeDee2011 avatar
By Diane Atherton
from PINE MOUNTAIN, GA

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

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★★★★★ 1 Review
serves 6
prep time 10 Min
method No-Cook or Other

Ingredients For tomato and corn salad

  • 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 lg
    bell pepper, chopped
  • 1/4 c
    olive oil
  • 1/4 c
    fresh lime juice
  • kosher salt, to taste
  • fresh ground pepper, to taste

How To Make tomato and corn salad

  • 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.
  • 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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