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Corn and Tomato Salad
SUBMITTED by Margaret A., Logan County
“I make this recipe lots when there are fresh vegetables from
the garden.”
4 cups fresh or frozen corn
3 large tomatoes, chopped
1 small red onion, halved and thinly sliced
1/3 cup chopped green onions
Dressing:
1/4 cup balsamic vinegar
3 tablespoons minced fresh basil
1 tablespoon minced fresh cilantro
1 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, chopped fine
2 tablespoons olive oil
1 tablespoon Dijon mustard
Cook corn until tender, cool. In a large bowl, combine the first
four ingredients. In another bowl, combine dressing ingredients.
Pour dressing over vegetables. Chill until ready to serve.
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