Tomato Corn Salad

I found this recipe in one of my Taste of Home email newsletters.  It was a contest winner from some contest they had, and as soon as I saw it I knew I had to make it.  The only concession I made to my onion-phobic hubby was to leave the red onion out and bump up the scallions.   We paired it with the smoked catfish, and it was fabulous.

Ingredients:

• 3 large tomatoes, chopped
• 1/2 cup chopped green onions
• 1/4 cup balsamic vinegar
• 3 tablespoons minced fresh basil
• 1 tablespoon minced fresh cilantro (or 1 tsp dried)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups fresh corn (about 9 ears of corn) (or use frozen–I did)
• 3 garlic cloves, finely minced
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard

Directions:

1. If you’re using frozen corn, pop it in a colander and run warm water over it until thawed.  Let it drain.
2. Meanwhile, mix the tomatoes, green onions, balsamic, basil, cilantro, salt, and pepper in a bowl.
3. Heat the olive oil in a skillet and add the corn and garlic.
4. Saute the corn until tender.
5. Add the Dijon mustard to the corn and mix well.
6. Add the corn into the bowl with the other ingredients and stir until well combined.
7. Serve warm or cold.

Being me, I’d love to give this a try with some red peppers in it as well, possibly some black beans.

Printable Version.