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.