tomato and corn salad
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
prep time
10 Min
cook time
method
No-Cook or Other
yield
6 serving(s)
Ingredients
- 6 - ears of fresh corn, cut off cob (i used silver queen)
- 2 pounds 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 cup olive oil
- 1/4 cup fresh lime juice
- - kosher salt, to taste
- - fresh ground pepper, to taste
How To Make tomato and corn salad
-
Step 1In a large bowl, combine all ingredients. Toss to combine.
-
Step 2If making a day ahead, reserve tomatoes until ready to serve. Add tomatoes before serving. Keep refrigerated.
-
Step 3Refrigerate leftovers.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Tag:
#Healthy
Keyword:
#Summer
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
American
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