Corn and Tomato Salad

Serves 4

Perfectly sweet, peak-of-season corn is essential for this recipe. Red onion and green pepper add tangy acidity to balance the sweet tomatoes and corn.

ingredients

6 ears corn on the cob, shucked, kernels cut from the cob
2 roma tomatoes, seeded and chopped
1/4 cup diced red onion
1 green bell pepper, seeded and chopped
2 tablespoons extra virgin olive oil
1/2 cup loosely packed cilantro
juice of 1 lemon
juice of 1 lime
1 clove garlic, more to taste
sea salt, to taste
freshly ground black pepper, to taste

directions

Place the corn kernels, tomatoes, onion and green bell pepper in a serving bowl. In a blender, puree the olive oil, cilantro, lemon and lime juice, and garlic. Add salt and pepper to taste. Toss olive oil-cilantro mixture with vegetables to combine well. Taste and adjust seasoning before serving.

notes

Per serving (About 8.5oz/238g-wt.): 200 calories (80 from fat), 9g total fat, 1.5g saturated fat, 5g protein, 32g total carbohydrate (5g dietary fiber, 7g sugar), 0mg cholesterol, 320mg sodium

Source: Bonnie