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.
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.
Hungry for more recipes? Contact Registered Dietitian Margaret Moses at firstname.lastname@example.org.