Tomato, Cucumber and Corn Salad
Serves:
6
Prep Time:
Cook Time:
Total Time:
The crunchy cucumber and corn, flavorful tomatoes and spicy dressing make this recipe a favorite.
Yield: 6 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 to 1 1/4 pound | ripe tomato, cut in small dice |
| 1/2 | european cucumber or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice |
| 2 cups | frozen corn, thawed |
| 1 to 2 | serranos or jalapeño pepper, minced (seeded for a milder salad), or 1/2 teaspoon 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 |
| 1 ounce | crumbled feta cheese (about 1/4 cup) |
Directions:
Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.
Source: cooking.nytimes.com
