Corn and Tomato Salad with Cilantro Dressing

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Improv: Substitute chopped red or yellow bell peppers for the tomatoes in the salad; try basil instead of cilantro in the dressing.

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 olive oil

1/4 cup chopped fresh cilantro

2 tablespoons chopped fresh mint

2 tablespoons white wine vinegar

1 tablespoon fresh lime juice

2 teaspoons (packed) golden brown sugar

1 garlic clove

salt and pepper

Directions:

1. Just before serving, pour dressing over corn mixture and toss.