Thursday, April 28, 2011

Deep South Eats: Tomato Corn Salad

 This is an excellent summer salad. It is so refreshing and light. While I enjoyed as well as some others that I sent with samples. My husband was not a fan, but whatevs. I really loved how easy and simple it came together making it suitable even for week days.


  • 1/4 cup minced fresh basil
  • 3 Tablespoons of olive oil
  • Juice of one lime - approximately 2 Tablespoons
  • 1 teaspoon of sugar
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 2 cups of frozen corn, thawed
  • 1-2 large tomatoes, seeded and chopped (must confess I have a really weird hang up about the seedy parts of tomatoes)
  • 1 cup cucumber, seeded and chopped
  • Combine the basil, olive oil, lime, sugar, salt and pepper in a jar with a tight fitting lid and shake well.
  • In a large bowl, combine corn, tomato, and cucumber.
  • Drizzle with dressing and toss to coat.
  • Refrigerate until serving.
Recipe adapted from Cherry Tomato Corn Salad at All Recipes.

blog signature - 4/2011

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