Cucumber, Tomato & Corn Salad
Servings: 4 servings
Ingredients
- 1 medium cucumber diced
- 1½ cups grape tomatoes halved
- 2 ears fresh sweet corn
- 1 red or orange bell pepper chopped
- ¼ cup fresh cilantro chopped
- 1 t cumin
- 2 T red wine vinegar
- Your favorite hot sauce (I like Franks) to taste
- Sea salt & black pepper to taste
Instructions
- Shuck, silk and clean ears of corn. Then boil for about 8 minutes so that kernels are cooked but still crisp. Cool corn and remove from the cob with a sharp knife.
- Toss all vegetables together in a large bowl (that has a tight-fitting lid). Add vinegar, hot sauce, cilantro and spices and toss again. Cover and refrigerate for at least one hour so flavors can meld. Toss again just before serving.
- This salad is delicious as is, or you can a little feta cheese for another layer of flavor.