Corn, Tomato and Basil Salad with fresh or frozen white corn and plum tomatoes seasoned with garlic, basil and balsamic vinegar.
2 tablespoons olive oil
1 tablespoon finely chopped garlic
3 cups fresh or frozen white corn
1/2 cup thinly sliced fresh basil (packed)
5 plum tomatoes, seeded and chopped
3 tablespoons balsamic vinegar
1/2 teaspoon salt
1 teaspoon pepper
Sort the lima beans, rinse, and then soak overnight in water.
Heat one tablespoon of oil in a heavy large skillet over medium-high heat. Add the garlic; saute one minute. Add the corn; saute until just cooked through, about five minutes. Remove from the heat. Add half of the basil. Transfer the corn mixture to a large bowl.
Cool slightly, stirring vinegar and the remaining oil and basil. Season with salt and pepper.
Cover and chill three hours or up to eight hours.
Recipe makes 6 servings.
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