Tomato Corn Salad

7 Servings
35 min

I really like this salad…balsamic vinegar gives a nice tangy taste to the salad, and the corn-tomato-onion combination is great, too. If you’re growing your own corn and tomatoes in your garden this summer, this is a great way to use your fresh veggies! I also like it because it’s a different way to serve corn—I don’t have very many recipes that include corn, so it’s a great addition to my recipe collection!

In addition to the tomatoes and corn, there are red and green onions, some fresh cilantro, and basil…all tossed with the light dressing of balsamic vinegar. And there's some honey mustard mixed in too, for just a touch of sweetness!

Recipe details
  • 7  Servings
  • Prep time: 35 Minutes Cook time: 0 Minutes Total time: 35 min
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  • 3 large tomatoes, chopped
  • 1 small red onion, halved and thinly sliced
  • 1/3 cup chopped green onions
  • 1/4 cup balsamic vinegar
  • 3 Tablespoons minced fresh basil
  • 1 Tablespoon minced fresh cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups fresh corn (about 9 ears of corn—or you can substitute thawed frozen or canned corn)
  • 3 garlic cloves, peeled and minced or thinly sliced
  • 2 Tablespoons olive oil
  • 1 Tablespoon Honey Mustard (or Dijon Mustard, if you prefer)

Combine the first eight ingredients in a large bowl; set aside.
In a large skillet, saute corn and garlic in oil until tender. Stir in Honey Mustard.
Add corn mixture from skillet to vegetable mixture in the large bowl; toss to coat. Serve with a slotted spoon.
NancyC |
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