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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


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



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.

Stuff with refried beans in a warmed corn tortilla.

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