Tomato Corn Salad
Doreen
Fresh tomatoes, corn and cilantro.
ingredients
- 3 large tomatoes, chopped
- 1 small red onion, halved and thinly sliced
- 1/3 cup chopped green onions
- 1/4 cup balsamic vinegar
- 3 tablespoons minced fresh basil
- 1 tablespoon minced fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups fresh corn (about 9 ears of corn) OR 1 large can of corn
- 3 garlic cloves, peeled and thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
directions
In a large bowl, combine the first eight ingredients. In a large skillet, saute corn and garlic in oil until tender; stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon.
notes
Serve with Slow-cooked Taco Meatloaf.
Source: Doreen
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