Tomato and Corn Salad

By Diane Hopson Smith
@DeeDee2011

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

Rating:

★★★★★ 1 vote

Comments:

26 Comments

Serves:

Prep:

10 Min

Method:

No-Cook or Other

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

How to Make Tomato and Corn Salad

Step-by-Step

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

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