Tomato, Cucumber and Corn Salad

Recipe by: Eileen M.

Ingredients:

• 4 ears of corn on the cob
• 1 Persian cucumber, diced
• 1 cup of grape or cherry tomatoes, sliced in half
• 1/4 cup chopped red onion
• 10 fresh basil leaves, cut into ribbons
• Dressing: 3 T. Crisp Cucumber Balsamic or more to taste

Directions:

1. Cook ears of corn in boiling water. Cut kernels off the cob, place in a medium sized bowl and put in the refrigerator to cool.
2. Meanwhile, prepare the other ingredients
3. Once corn is cool, drizzle in the Crisp Cucumber Balsamic stir to mix
4. Add remaining ingredients, toss and enjoy!

NOTES:

• To make the basil ribbons, stack 5 leaves, roll tightly from bottom to top and slice thinly from side to side. Repeat with the next 5 leaves.
• Any type of cucumber would work- about 3/4 cup, chopped. If using a regular cucumber, peel if waxy and remove seeds if they are large.
• Feel free to substitute:
  • Fresh Basil Balsamic, for the Crisp Cucumber Balsamic.
  • Frozen or canned sweet corn, about 2 cups. Fire roasted would be good.
  • Parsley, cilantro or mint, for the basil.

“This refreshing salad is especially delicious when corn, cucumbers, tomatoes and basil are all in season! It is a great as a side dish for picnics and pot lucks. It can serve a salsa if the tomatoes and cucumbers are chopped into tiny pieces. For a main dish-serve on a bed of greens or whole grains and optionally add edamame or chickpeas for a protein boost.”