Corn and Tomato Fiesta Salad Recipe-Confident in the Kitchen-Jean Miller

Corn and Tomato Fiesta Salad

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Welcome » Corn and Tomato Fiesta Salad

Corn and Tomato Fiesta Salad 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 so you can focus on the hot entrée while it is chilling. Everyone will love it.

Corn and Tomato Fiesta Salad Recipe

  • Servings: 8
  • Calories per: 185
  • Active Time: 15 min
  • Total Time: 3 hr
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
  • 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
For the Zesty Italian Dressing, whisk all together in a 3-quart bowl. A shallot resembles a tiny red onion. Its flavor is a cross between onion and garlic, and its texture is very fine. Honey imparts a hint of sweetness and acts as an emulsifier (an agent that helps prevent the separation of other ingredients).
  • 2 ounces (½ cup) yellow onion, diced to 1/4 inch
  • 3 dozen cherry tomatoes, seeded and quartered
  • 36 ounces (6 cups) corn kernels, fresh or frozen
  • ¼ ounce (¼ cup) sweet basil leaves, julienned
Add remaining ingredients and toss. Cover and chill 3-4 hours. Toss salad just before transferring to a serving bowl; top with cracked black pepper, if desired. Fresh onion adds a nice crunch. Red tomatoes add nice contrast color. Uncooked corn adds fresh taste and texture. This salad tastes best chilled after the flavors have had time to come together.

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