Corn and Tomato Salad with Cilantro Dressing
by Brennans Market Admin
Serving Size: Serves 6
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
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: Epicurious.com
Description
A versatile salad. You can substitute red or yellow peppers for the tomatoes and try basil instead of cilantro in the dressing.
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.