Improv: Substitute chopped red or yellow bell peppers for the tomatoes in the salad; try basil instead of cilantro in the dressing.
Recipe information
Yield
Makes 6 servings
Ingredients
Combine in large bowl: ;
3 cups fresh corn kernels (cut from about 6 small ears of corn)
5 medium tomatoes, halved, seeded, chopped
2/3 cup finely chopped red onion
In blender, purée until smooth:
1/4 cup olive oil
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
2 teaspoons (packed) golden brown sugar
1 garlic clove
Salt and pepper
Preparation
Just before serving, pour dressing over corn mixture and toss.
