Fresh Corn and Tomato Salad

Tomato and corn salad

This pleasing combination of two of summer’s premier bumper crops—corn and tomatoes—makes for a delightful mid-to late-summer salad that goes with just about any kind of meal. Pair it with a simple bean dish and/or Creamy Chilled Avocado Soup or serve with Vegan Quesadillas. Photos by Hannah Kaminsky.

Fresh Corn and Tomato Salad
Author: 
Recipe type: Corn salad
Cuisine: Vegan / healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This pleasing combination of two of summer's premier bumper crops—corn and tomatoes—makes for a delightful mid-to late-summer salad that goes with just about any kind of meal.
Ingredients
  • 3 cups or so cooked fresh corn kernels (from 4 medium ears)
  • 3 to 4 medium firm ripe tomatoes, diced
  • 1 large carrot, peeled and diced
  • 1 large celery stalk, diced
  • 1 small red bell pepper, diced
  • Sliced fresh basil leaves, as desired
  • 2 scallions, thinly sliced
Dressing:
  • Juice of ½ lemon
  • 2 tablespoons apple cider vinegar, to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon agave nectar
  • Pinch of dried thyme
  • Salt and freshly ground pepper
Instructions
  1. Combine the salad ingredients in a serving bowl.
  2. Combine all the dressing ingredients in a small bowl and stir together until well blended. Pour over the salad and toss well.
  3. Season to taste with salt and pepper. You can serve at once, but this salad benefits from standing for a short while — 30 to 45 minutes — at room temperature (covered) before serving.
  4. If you have time to let the salad stand for a bit, stir occasionally to distribute the dressing. Taste to adjust the sweet/tangy balance before serving.

 

Fresh Tomato and corn salad

Tomato and corn salad recipe

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