Corn and Tomato Salad with Cilantro Dressing               

 tags (edit): Summer Spring Picnics @Favorite @Tried @Vogel Bon Appetit Magazine Easy @5 Star Salads  

 

Variations: Substitute chopped orange, red, or yellow bell peppers for half (or all) the tomatoes in the salad; try basil instead of cilantro in the dressing.

Ingredients

SALAD:
3 cups fresh corn kernels (cut from about 6 small ears of corn)
5 medium tomatoes halved, seeded, chopped
2/3 cup Red onion finely chopped
DRESSING:
1/4 cup olive oil
1/4 cup fresh cilantro chopped
2 tablespoons Fresh mint chopped
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
2 teaspoons Golden brown sugar packed
1 each garlic clove diced
to taste Salt & pepper


 

Instructions
 Combine salad ingredients together in a large bowl. In blender, purée all dressing ingredients until smooth.

Just before serving, pour some of the dressing (to taste) over corn mixture and toss gently.

A variation on this recipe is also hosted on BigOven.com as recipe number 161828.

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Yields: 6 Servings    posted as 161828
     Bon Appetit magazine, July 2006, page 51

 notes: 

Cuisine:   American

Main Ingredient:   Corn