This corn and tomato salad is a great way to use the abundance of summer’s corn on the cob. With only a few ingredients, these simple flavors come together to make a refreshing and light side salad. Add grilled chicken to make this a well-rounded lunch or light dinner.
This recipe from Sunset magazine was the basis for my rendition of corn and tomato salad. Change up the ingredients yourself perhaps by grilling the corn or roasting the tomatoes. Add fresh herbs from your garden & a bit of dressing and you have a vibrant mix to add to a summer barbeque.
2-3 cobs of corn, cooked (cut the corn off the cob)
1/2 cup tomatoes, sliced in half (I used grape tomatoes)
1/4 of a red onion
2-3 TBs parsley, chopped
2 TB prepared Italian salad dressing
Combine all of the ingredients. Allow the salad to sit in the refrigerator for one to three hours.
Thanks again, Chrissy, for this opportunity to share on your beautiful blog.
Here are a few other recipes I’ve made recently:
|Cake pops with cookie cutters|
|Frozen Pineapple on a Stick|