Thursday, July 8, 2010
Corn & Tomato Salad with Cilantro Dressing
This is only the second time I've made this salad. I once took it to a barbecue where it wasn't a big hit and I took almost all of it back home. The crowd at the 4th of July picnic we were invited to this year liked it much better. It was a really fun, tasty picnic for the 4th followed by a great fireworks display in Monrovia. Wish I had a picture of my daughter grinning and laughing while she covered her ears - it was so special.
The recipe calls for raw corn kernels, which I think is a little unusual. I didn't see any great looking sweet corn at the grocery store (missed farmer's market last week) so I used bags of frozen sweet corn from Trader Joe's which I dumped in boiling water just long enough to thaw it. The dressing is great - I'd make it for other salads or to use as a marinade - and the simplicity of only a few vegetables in a cold salad works well.
Corn and Tomato Salad with Cilantro Dressing (serves 6-8)
Adapted from Bon Appetit July 2006
Combine in large bowl: ;
3 cups fresh corn kernels (cut from about 6 small ears of corn)
3 medium tomatoes, halved, seeded, chopped
Half of a red bell pepper, finely 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
1 garlic clove
Salt and pepper
Stir the dressing into the vegetables and serve at room temperature or cold.