Roasted Corn and Tomato Salad


Yield:
about 3 cups

CATEGORIES
Ingredients
  • 1 cup roasted sweet corn
  • 1/2 pint red tear drop tomatoes, stemmed, washed and sliced in half
  • 1/2 pint yellow teardrop tomatoes, stemmed, washed and sliced in half
  • 1/2 cup minced red onions
  • 1 teaspoon minced jalapeno peppers
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon freshly squeezed lemon juice
  • Salt
  • Freshly ground black pepper
Directions

Combine the corn, tomatoes, onions, jalapenos, parsley, lime juice, and lemon juice. Mix well. Season with salt and pepper. Serve cold or at room temperature.

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    Warm Corn and Tomato Salad

    Recipe courtesy of Rachael Ray