Wednesday, November 6, 2013

Tomato Corn Salad

Becca here with a yummy dish that can be served a number of ways - as a side dish, dip for chips, or main dish.  I saw the idea to get the creaminess by blending some of the corn from this book and thought it was a great one.  It has some similar ingredients to the Black Bean Salsa our Grandma is famous for, but a slightly different taste.  They would be great to serve side by side at a party!  The salad does well keeping overnight in the fridge also. 

4 cups of corn
1/4 cup olive oil
2 Tablespoons lemon juice
1 Tablespoon mayonnaise
salt & pepper, to taste
2 cups cherry or grape tomatoes, halved or quartered, depending on size
1 whole purple onion
1 Tablespoon dried basil

Combine 1/2 cup corn, lemon juice, and mayonnaise in food processor or blender, and pulse until creamy and smooth.  Add in olive oil, salt, and pepper while blender or processor is running.

In a medium bowl, toss together remaining ingredients (corn, tomatoes, onion, and dried basil).  Gently stir in dressing and enjoy!

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