Corn and Tomato Salad is just another reason for me to eat Shoepeg corn while it is in season. I know a lot of people are going back to school. This salad would make an excellent lunch item, because it is raw, does not need short term refrigeration, and the longer is marinates in the dressing, the better.
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Corn and Tomato Salad Recipe
Ingredients:
Juice from 1/2 of 1 lime
1 tablespoon olive oil
Kernels from 1 cob of Shoepeg corn
1 Roma tomato, chopped
1 clove of garlic, minced
salt and pepper to taste
Directions:
Juice a lime by piercing the pulps with a fork and squeezing the sides into a small/medium bowl.
Quickly whisk the lime juice as you drizzle in the olive oil.
Add the corn, tomato, garlic, salt, and pepper to the boil. To the vegetables in the lime-oil salad dressing.
Serve alone, on top of a bed of green leaves, or with tortilla chips. It’s a very versitale dish.
Other videos on how to make corn salad:
BettysKitchen Betty’s Zesty Corn Salad Recipe
Lynnsrecipes Black Bean and Corn Salad
Foodwishes Corn Salad with Creamy Italian Dressing
About Southern Queen of Vegan Cuisine Project
Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . this is only a test of skill, imagination, and physical & mental fortitude.
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