26 July 2010

Corn Tomato Salad

2 tablespoons extra-virgin olive oil
1 teaspoon cider vinegar
1 ¼ lbs. tomatoes, cut into bite-size pieces
1 bunch scallions, finely chopped, keeping white parts and greens separate
2 tablespoons unsalted butter
4 cups corn kernels (from about 8 ears)

I added these:

*1 C Black beans
(*Suggested adding)

Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss tomatoes with dressing.

While tomatoes marinate, cook white parts of scallions in butter with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes.

Add corn and sauté until just tender, about 5 minutes. Transfer to a bowl and cool.
Stir together corn, tomatoes, and scallion greens.

Note: Corn can be cooked 1 day ahead and chilled. Bring to room temperature before using.

**I didn't have enough corn, so I completely 1/2'd the entire recipe. Good thing--it makes a large amount!! I measured about 4 cups in total--each cup is worth 4 points--so less in a portion=less points. One could also not cook either the white onions or corn and leave out the butter which would also decrease points.
This is really refreshing and I really enjoy the flavors!
Be sure to serve it COLD though! I don't think it would have been as good without the cilantro, nor as hearty without the beans. They are excellent additions!!

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