Kicked Up Corn and Tomato Salad
Zippy and refreshing, this salad is perfect for those warm summer days. Or actually any time you can get fresh corn.
Servings 8 Servings
Calories 62 kcal
- 3 ears corn cooked and cut off of the cob
- 2 cups cherry tomatoes halved
- 1/8 cup scallions sliced on the diagonal
- 1/8 cup red onion sliced and then quartered
- 1/2 cup cilantro chopped
- 1/2 Serrano pepper seeded and sliced thinly width wise
- 1/8 cup lime juice freshly squeezed
- 1 teaspoon rice wine vinegar
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
Place prepped corn, tomatoes, scallions, red onion, cilantro, and Serrano pepper in a medium sized bowl.
In a small bowl, whisk the lime juice, rice wine vinegar, and olive oil together.
Pour dressing over the salad and season with salt and pepper to taste.
Toss to combine.