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Corn and Tomato Salad with Cilantro Dressing

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Serves 6 » Adapted from Epicurious.com

A versatile salad. You can substitute red or yellow peppers for the tomatoes and try basil instead of cilantro in the dressing.

Ingredients:
    3 cups fresh corn kernels (cut from about 6 small ears of corn)
    5 medium tomatoes, halved, seeded & chopped
    2/3 cup finely chopped red onion
    ¼ cup Brennan's Extra Virgin Olive Oil
    ¼ cup chopped fresh cilantro
    2 tablespoons fresh mint
    2 tablespoons White Wine Vinegar
    1 tablespoon fresh lime juice
    2 teaspoons (packed) golden brown sugar
    1 garlic clove
    Salt and pepper

    Optional: 1 can drained & rinsed black beans


Preparation:

Combine 1st three ingredients in a large bowl. Puree the remainder of the ingredients in a blender.

Just before serving, pour the dressing over the corn mixture and toss.