Tomato, Cucumber, and Corn Salad
Recipe from New York Times Cooking
YIELD: 6 SERVINGS
Ingredients
- 1 to 1¼ pounds ripe tomatoes, cut in small dice
- 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
- 2 ears corn, steamed for 4 minutes and kernels removed from the cob
- 1 to 2 jalapeño pepper, minced (seeded for a milder salad)
- Salt to taste
- ¼ cup chopped cilantro
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice or lemon juice
- 2 tablespoons extra virgin olive oil
- Optional: 1 ounce feta, crumbled (about ¼ cup)
Directions
Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes
before serving, then toss again.
Advance preparation: This will hold for a few hours in the refrigerator.
You can serve this as a salad, as a topping for whole grains or, as a salsa with grilled Bison
burgers, pork chops, fish or chicken.
