Tomato, Cucumber and Corn Salad

5.0(1023)

You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.

by Martha Rose Shulman

Easy, Quick, Vegetables, Side Dish

Servings

6 servings

Total time

20 min

Calories / serving

—

Ingredients (10)

serves

1 to 1 1/4 pounds ripe tomatoes, cut in small dicetomato
1/2 European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dicecucumber
2 ears corn, steamed for 4 minutes and kernels removed from the cobcorn
1 to 2 serranos or jalapeño pepper, minced (seeded for a milder salad), or 1/2 teaspoon Aleppo pepperpepper
Salt to tastesalt
1/4 cup chopped cilantrocilantro
2 tablespoons rice vinegarvinegar
1 tablespoon fresh lime juice or lemon juicelime
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
Optional: 1 ounce feta, crumbled (about 1/4 cup)feta

Instructions (1 steps)

01Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

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