Photo: Roasted Corn and Tomato Salad Recipe
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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By Connie Harrison
on September 25, 2011
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I DID add some wine vinegar and extra lime juice because is screamed for more acid. The sweet and savory components are lovely.
By leslie.morrisse...
Fairfax, VA
on August 07, 2011
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Delicious! I roasted the corn in the oven ( in the husks at 350 for 35 minutes before cutting the corn off the cob, and I used cilantro instead of parsley. I love recipes using simple and fresh ingredients that come together so well. I would definitely make this again.
By Dee Nusser
Fallbrook, CA
on April 25, 2008
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First of all- really watch those jalapeno's! They can be very hot (and I like it hot!
I think the next time I make this, I will use a good Italian Vinaigrette or~ add a bit of Red Wine Vinegar. Another option would to be to add some Cilantro.
It was just *Almost there- but not quite.
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