Move over potato and mac salads. Quinoa is stepping in. I shared this salad with…
[donotprint]This easy summer salad has been in my repertoire for years. When I brought it to little Hendrix’s 2nd birthday celebration in early July, so many friends commented with smiles that I thought you might enjoy it as well. The combination of fresh corn and sweet little tomatoes may not be new, but it’s always a winner. Mild, seasoned rice vinegar adds gentle tang so very little oil is needed. Healthy![/donotprint]
Fresh Corn & Cherry Tomato Salad
3 ears sweet corn
Large bowl of water and ice
1 lb. cherry tomatoes or grape tomatoes
1/4 cup each chopped fresh basil, mint and Italian parsley*
3 Tbsp. Nakano seasoned rice vinegar
1 Tbsp. canola or safflower oil
Salt and fresh-ground pepper to taste
Shuck corn and cook as desired,* or try this clever microwave method (corn cooked in the microwave in the husk! a 2-minute video.) Submerge cooked corn in ice water for 10 minutes to “kill the cook”. Drain and refrigerate until ready to make salad.
Cut kernels from corn and place in a medium bowl; kernels do not have to be all separated. Cut tomatoes into halves; add to corn. Stir in chopped herbs. Sprinkle with seasoned rice vinegar, oil, salt and pepper; toss to coat. Taste and add more vinegar, salt and pepper to taste. Serve as is, or add to a tossed green salad.
Double recipe to make 8-10 servings; use 1/3 cup vinegar and 2 Tbsp oil.
* Substitute cilantro for parsley, if you like.
– It’s best to under-cook corn a bit to use in salads, so the corn has some crunch.
– The microwave cooking method is great for salads. But if you need more ears for dinner, it’s better to boil them in a big pot.