West Chester Alert

Please note our adjusted hours for Memorial Day on Monday, May 27th.

Corn and Tomato Salad

This is one of Margaret’s favorite summertime recipes, perfect for using up your fresh and locally-grown tomatoes and corn!

2 1/2 pounds heirloom tomatoes
1/4 tsp salt
3 ears cold grilled corn
3 TBS fresh lime juice
2 TBS avocado or olive oil
2 tsp agave or light honey
Flaky sea salt, crumbled queso fresco or feta and torn cilantro

1. Slice tomatoes about 1/4 inch thick. Place on a paper-towel-lined baking sheet; sprinkle with salt. Cut corn from cobs.

2. Arrange tomato slices on a platter and sprinkle with corn.

3. Whisk lime juice, oil, and agave. Drizzle over salad. Top with sea salt, cheese, and cilantro. 

Tip: If you prefer larger chunks of corn, slice down close to the cob, then do the opposite side to get 2 wide slabs. Cut down remaining sides for thinner rows. 

Nutrition Information
Servings Per Recipe: 6
Per serving: 1 g sat. fat, 6 g fat, 10 g carb., 92 kcal cal., 7 g sugar, 2 g fiber, 318 mg sodium, 2 g pro.

Source: Familycircle.com

Hungry for more recipes? Contact Registered Dietitian Margaret Moses at margaretmo@acac.com.