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Tomato and Corn Salad

This  delicious sidekick can spice up any Latino dish. 

Serves: 4 (½ cup )

Total time: 15 minutes, including refrigeration

 INGREDIENTS:

2 cups of frozen corn

1  cup grape tomato, about ½ lb.

¼ cup green onion, chopped

2 TBS cilantro

1 tsp oil

2 TBS lemon juice

¼ tsp cumin

 

DIRECTIONS:

1. Boil corn in water until tender, about 5 minutes.

2. Drain and refrigerate until reaches room temperature, about 6 minutes.

3. Meanwhile, quarter the tomato and mix remaining ingredients thoroughly.

4. Add the mixture to the corn until well combined

5. Can refrigerate up to two hours or eaten immediately.

SERVING TIP:
Stuff with refried beans in a warmed corn tortilla.

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