Author :: Mrs Liz
Category :: Salads / Veggies / Fruits
Ingredients ::
- 5 cups fresh corn kernels
- 1/4 cup canola oil
- 3 Tablespoons raspberry vinegar
- juice of 1 lime
- coarse salt and freshly ground pepper
- 4 ripe tomatoes, cored, seeded and coarsely chopped
- 10 scallions, white and green parts, chopped
- 1/3 cup chopped, fresh cilantro
From: Marge Jorgensen
Note: Keeps in the fridge for up to 3 days.
Bring salted water to a boil in a veggie steamer.
Put the corn kernels in the steamer basket, cover and let steam until just tender crisp, about 3 to 5 minutes.
Whisk oil, vinegar and lime juice together in a small bowl. Season this to taste with salt and pepper.
Then combine the corn, tomatoes, scallions and cilantro in the large bowl.
Toss veggies with the dressing and serve at room temp or chilled.
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