Corn and Tomato Salad

Serves: 4

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vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

If you love fresh, it’s hard to top local, organic corn and tomatoes. Combine these two late-summer favorites for a meal bursting with flavor, as well as fiber, vitamins and minerals.



Bring a large pot of water to boil. Add corn and cook for 3 minutes. Remove from water and set aside to cool. Thinly slice the tomatoes and onion. Slice the corn off the cob and mix with the taco seasoning, vinegar and oil. Gently toss in the tomatoes and onion. Season with salt and pepper. Serve and enjoy!

Recipe by Katherine Oldfield, PCC Cooks instructor

Source: PCC Sound Consumer, September 2009

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