Corn and Tomato Salad with Cilantro Dressing by
Museumgrl
Source: Bon Appetit, July 2006
Ingredients
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
Dressing
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
3 cup
s fresh corn kernels (cut from about 6 small ears of corn)
5
medium tomatoes, halved, seeded, chopped
2/3 cup
finely chopped red onion
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
Instructions
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