Corn and Tomato Salad with Cilantro Dressing

by Brennans Market Admin

Serving Size: Serves 6


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

1/4 cup  Extra Virgin Olive Oil

1/4 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 and rinsed black beans

Adapted From:

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

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.