Corn, Tomato, & Cucumber Salad
Makes 6 servings, almost 1 ¼ cups per serving
Recipe adapted from Cornell Cooperative Extension
Ingredients:
- 4 ears of corn, cooked (to equal about 2 to 2½ cups corn kernels)
- 2 large ripe tomatoes
- 2 medium cucumbers
- ½ cup lime juice (or white wine vinegar)
- ½ teaspoon sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 medium red onion, diced
- 6 tablespoons parsley
Directions:
- Cut kernels from corn and place in medium bowl.
- Seed and dice the tomatoes and cucumbers and add to the bowl.
- In a smaller bowl, whisk together lime juice, sugar, oil, salt, and pepper. Stir in red onion and set aside.
- Toss corn, tomatoes, and cucumbers with dressing.
- Season with additional salt and pepper, if desired.
Add chopped parsley or cilantro just before serving.
