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Tomato: Tomato Corn Salad




Source of Recipe


TOH 2009


List of Ingredients




3 large tomatoes, chopped
1 small red onion, halved and thinly sliced
1/3 cup chopped green onions
1/4 cup balsamic vinegar
3 tablespoons minced fresh basil
1 tablespoon minced fresh cilantro
1 teaspoon salt
1/2 teaspoon pepper
4 cups fresh corn (about 9 ears of corn)
3 garlic cloves, peeled and thinly sliced
2 tablespoons Crisco® Light Olive Oil
1 tablespoon Dijon mustard

Recipe



In a large bowl, combine the first eight ingredients. In a large skillet, saute corn and garlic in oil until tender; stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon.
6-8 servings.