Name: Corn and Tomato Salad
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Ingredients: 3 ears of corn; 2 medium sized tomatoes; 2 tbs of minced red onion; 1 large handful of parsley minced; 2 tbs olive oil; 1 tbs white wine vinegar; 6 twists of black pepper from a pepper mill

Corn and Tomato Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and easy summer salad using fresh summer vegetables – sweet corn and juicy, ripe tomatoes.

Prep Time: 10 mins
Cook Time: 3 mins
Total Time: 13 minutes
Yield: 4 as a side salad 1x

Ingredients

Scale

3 ears of corn
2 medium sized tomatoes
2 tbs of minced red onion
1 large handful of parsley minced
2 tbs olive oil
1 tbs white wine vinegar
6 twists of black pepper from a pepper mill

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of water to a boil.
Boil the corn for 3 minutes (no longer).
Remove the corn and plunge into large bowl filled with ice and water.
Dice your tomatoes while the corn is cooling off in the ice water. Add diced tomatoes to a bowl.
Cut corn from the cob and add to the bowl of tomatoes.
Add minced red onion and minced parsley to the corn and tomatoes.
Pour olive oil, white wine vinegar and black pepper into a small bowl and whisk to combine.
Pour dressing over the corn and tomatoes and toss.

Find it online: https://greenvalleykitchen.com/corn-tomato-salad/