Cherry Tomato Corn Salad

Where did August go?   School started today and I find myself trying to hold on to summer for as long as I can.     This dish definitely helped with that.   Tomatoes, corn, cucumbers, all in a light dressing, served chilled.  This was the perfect side to some baked marinated bone-in chicken. I halved the recipe, since it's just for myself, dried basil instead of fresh and fresh corn instead of frozen  :)    

* Exported from MasterCook *

                         Cherry Tomato Corn Salad

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1           teaspooon  dried basil
 1 1/2        tablespoons  olive oil
 1         teaspoon  lime juice
  1/2           teaspoon  sugar
     1/4      teaspoon  salt
     1/8     teaspoon  pepper
  1               cup  fresh corn *
  1               cup  cherry tomatoes -- halved
  1/2                cup  chopped seeded peeled cucumber

In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well.

In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing; toss to coat. Refrigerate until serving. Yield: 6 servings.

* If you use want to use sweet corn off the cob, saute the corn for 5 minutes in a skillet before adding to the salad. —Taste of Home Test Kitchen


Linked to The Weekend Potluck #185


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