This pleasing combination of two of summer's premier bumper crops—corn and tomatoes—makes for a delightful mid-to late-summer salad that goes with just about any kind of meal. Pair it with a simple bean dish and/or Creamy Chilled Avocado Soup or serve with Vegan Quesadillas. Photos by Hannah Kaminsky.

Recipe

Fresh Corn and Tomato Salad

This pleasing combination of two of summer's premier bumper crops—corn and tomatoes—makes for a delightful mid-to late-summer salad that goes with just about any kind of meal.

5 from 1 vote

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Course: Corn salad

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: Corn and Tomato Salad, Corn Salad, Tomato Salad

Prep Time: 20

Cook Time: 8

Total Time: 28

Servings:

Calories: 142kcal

Author: Veg Kitchen

Ingredients

3 cups or so cooked fresh corn kernels from 4 medium ears
3 to 4 medium firm ripe tomatoes diced
1 large carrot peeled and diced
1 large celery stalk diced
1 small red bell pepper diced
Sliced fresh basil leaves as desired
2 scallions thinly sliced

Dressing:

Juice of ½ lemon
2 tablespoons apple cider vinegar to taste
2 tablespoons extra-virgin olive oil
1 tablespoon agave nectar
Pinch of dried thyme
Salt and freshly ground pepper

US Customary - Metric

Instructions

Combine the salad ingredients in a serving bowl.
Combine all the dressing ingredients in a small bowl and stir together until well blended. Pour over the salad and toss well.
Season to taste with salt and pepper. You can serve at once, but this salad benefits from standing for a short while — 30 to 45 minutes — at room temperature (covered) before serving.
If you have time to let the salad stand for a bit, stir occasionally to distribute the dressing. Taste to adjust the sweet/tangy balance before serving.