Mexican Tomato & Corn Salad

Want a healthy, summery, flavorful side dish? Look no further than this Tomato & Corn Salad! It's perfect with Mexican food, at a potluck or picnic, or just for something to make when you couldn't resist those beautiful ripe tomatoes at the grocery store... 

Recipe adapted from here.

Ingredients:

{salad}

1 tbsp olive oil

1 1/2 cups frozen corn kernels

2 cups quartered cherry tomatoes

1 cup crumbled queso fresco cheese

4 tbsp chopped fresh cilantro

salt, pepper, and sugar to taste

{dressing}

1 tbsp fresh lime zest

1 tbsp fresh lime juice

1 tbsp white wine vinegar

1 tbsp olive oil

1 1/2 tbsp minced garlic (about 4-5 garlic cloves)

Directions:

1. Heat the olive oil over medium heat in a large skillet. Add in the corn and cook until soft, about 4-5 minutes. Set the corn aside to cool.

2. Whisk together the dressing ingredients in a bowl. 

3. In a separate bowl, combine the tomatoes, cheese, cilantro, and corn. 

4. Toss the salad with the dressing, and add salt, pepper, and sugar to taste. 

(heating olive oil)

(heating corn)

(tomatoes + cheese + cilantro)

(after adding corn)

(zested limes)

(dressing ingredients)

(mixing in the dressing)

(yumm!)

Ta-da!

Enjoy!