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Summery Corn & Tomato Salad

cherise.mazur
Bursting with flavors and colors, this dish is a crowd pleaser for all!

Ingredients
  

  • 1 pint cherry tomatoes, sliced
  • 1.5 cups corn
  • 1 red onion - chopped
  • 1 can white beans
  • 1 tbsp oilve oil
  • 2 tbsp lemon olive oil (or just add 1 tbsp lemon juice to 2 tbsp olive oil)
  • salt & pepper to taste
  • 1 tbsp fresh parsley (or 1 tsp dried)
  • 1 tbsp fresh basil (or 1 tsp dried)

Instructions
 

  • Heat 1 tbsp olive oil over medium heat. Add sliced tomatoes and sautee until soft enough to press with back of spoon.
  • Remove tomatoes, add in chopped onion to same pan (no need to clean) sautee until soft and carmelized - this takes a few minutes. Keep watching not to burn.
  • While onion is cooking, heat up corn as directed on package or if using fresh corn after grilling run knife down the cob to extract kernals.
  • Open, drain and rinse beans
  • Add all ingredients to a large bowl. Drizzle with 2 tbsp lemon olive oil and seasonings. Mix well and serve!
  • Can be refrigerated for 3 days.

Notes

If using corn on the cob, 2-3 cobs should suffice. Feel free to double the ingredients for a larger batch.