Recipes, Summer, Uncategorized

Tomato, Cucumber and Corn Salad

Ingredients (Serving 6)
1 to 1 1⁄4 pounds ripe tomatoes, cut in small dice
1⁄2 European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
2 ears corn, steamed for 4 minutes and kernels removed from the cob
1 to 2 serranos or jalapeño pepper, minced (seeded for a milder salad), or 1⁄2 Aleppo pepper
Salt to taste
1⁄4 cup chopped cilantro
2 tablespoons rice vinegar
1 tablespoon fresh lime juice or lemon juice
2 tablespoons extra virgin olive oil
Optional: 1 ounce feta, crumbled (about 1/4 cup)

Preparation
1.Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

Advance preparation: This will hold for a few hours in the refrigerator.

Recipe from Martha Rose Shulman

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