CORN AND TOMATO FIESTA SALAD

Corn And Tomato Fiesta Salad

This is a great dish to take to gatherings. It takes minutes to prepare, and is easy to pack and transport. Show it off in an attractive serving bowl and watch it disappear!

The cool freshness plays well against burgers, steak, chicken or turkey. Make it a couple of hours in advance, and while it is chilling you can focus on the hot entrée. Everyone will love it.

  • CORN AND TOMATO FIESTA SALAD
  • Servings: 8-10
  • Time: 0hr 30mins
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
1/2 cup Zesty Italian Dressing (see below) Add to dressing.

Tip: With onion on its side, cut off and discard both ends. Cut in half from pole to pole; peel off any layers that look dry or tough; discard. Place cut sides down and slice to 1/4-inch, holding the pieces together as you work. Cut across slices to dice.

Fresh onion adds a nice crunch. Holding slices together while dicing reduces exposure to eye-irritants. Red tomatoes add nice contrast color.
6 cups frozen or fresh corn kernels Sprinkle over corn; toss all together until thoroughly combined. Cover and chill 2-3 hours.

Tip: Gather up a few basil leaves; stack and roll neatly together. Cut across the roll with a sharp knife to julienne.

Time brings the flavors together, and this dish tastes better chilled.
Cracked black pepper Toss just before transferring to a serving bowl; crack pepper over top.

ZESTY ITALIAN DRESSING

2 teaspoons minced shallot
3 tablespoons white wine vinegar
2 tablespoons honey
1 teaspoon fine sea salt
1 teaspoon Italian herb mix (basil, parsley, oregano)
1 teaspoon fresh lemon juice
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
3 tablespoons extra-virgin olive oil

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