Fresh Corn, Tomato, & Cucumber Salad
This colorful salad recently appeared at a family gathering.
Amongst delicious, but not the healthiest choices, (yes, I’m talking to you, bratwurst, Doritos, and potato salad!) it was a fresh, welcome addition to the early summer banquet table.
It’s easy to mix together, and you can adapt it to whatever you’ve got in the fridge.
Use the olive oil and vinegar you’ve got around. Regular, extra-virgin, rice, white wine, red wine, whatever. Try the recipe’s “secret ingredient” of Montreal Steak Seasoning (a dry mixture of salt, pepper, paprika, garlic, and who knows what) or substitute your favorite seasoning blend. Add avocado, rinsed and drained black beans, scallions if you don’t have red onion, mozzarella cheese, or feta crumbles… Add sunflower or roasted pumpkin seeds just before serving if that tickles your fancy. Your salad, your way.
Here’s the recipe for the one pictured!
Ingredients:
1/4 cup olive oil
3 tablespoons rice vinegar
3 generous tablespoons McCormick’s Montreal Steak Seasoning (or salt and freshly ground black pepper to taste)
2 cans of whole kernel corn, drained, or 6 ears fresh corn cooked, cooled, and cut from cob (about 4 cups)
2 cups grape or cherry tomatoes, halved
2 large cucumbers, peeled, and diced
1 large red bell pepper, seeds removed, diced
1/2 large red onion, diced
Directions:
Whisk together the oil, vinegar, and seasonings in a small bowl.
Combine corn, tomatoes, cucumber, bell pepper, and red onion in a large bowl.
Pour the vinaigrette over the veggies and toss to coat.
Let stand for about 10-15 minutes then give a taste test and adjust seasonings if needed, adding salt, pepper, garlic or others (Italian blend) to your likings.
Serve.