This simple corn and tomato salad recipe only takes a few ingredients to make & is full of the flavors of summer! Are you sick of summer foods yet? Please tell me you're not. As much as my October-born soul is crying out for apple crisp, and maple lattes, I'm not ready to give up the season of salads yet!Hence, why I am milking this summer produce for all it's got, and cramming it all in one bowl. You want summer? I GOT SUMMER. What makes this corn and tomato salad delicious & healthy corncherry tomatoesred onionfresh basilolive oilvinegarsaltpepper How to make this corn and tomato salad In a large bowl, combine 3 cups of corn kernels ( I used some leftover grilled corn cut off the cob, which was about 2-3 cobs-worth), 1 cup of cherry tomatoes cut in half, 1/2 cup chopped red onion (about 1/2 medium), and 2 tablespoons chopped fresh basil. Add in 1 tablespoon of olive oil, 2 tablespoons of white vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and store to combine. Refrigerate until ready to serve. Pro Tips Use up your leftover grilled corn to make this salad super quick. You can also use frozen corn that has been thawed.Some of my favorite flavor boosters are crumbled feta cheese or diced avocado. FAQs How long does this corn and tomato salad last? If kept covered in the refrigerator, this salad will keep for up to 4 days. What do you serve this salad with? It can be served along any summer meal as a side ...
Summer Corn and Tomato Salad
