Corn and tomato salad

Strangely, it’s actually been feeling like summer around here. Though it’s been in the low 60s for months, the forecast calls for 80+ degree days over our Fourth of July weekend, and that to me calls for picnic foods.

I’ve been making a black bean/corn/avocado/tomato salad for a long time, but I was thinking I wanted something a little different. This idea from Chez Pim seemed perfect, so I played around with measurements a bit and came up with this.

Corn and tomato salad

3 cups cooked sweet corn (grilled, boiled, or even microwaved works)
1 cup grape tomatoes, halved
1/4 cup white wine vinegar
2 teaspoons dijon mustard
1 tablespoon honey
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
Basil or other fresh herbs to taste (I chopped up a few sprigs of thyme and a few basil leaves)

Combine the corn and tomatoes in a bowl. Whisk up the rest of the ingredients in a separate bowl. I ended up using about half of the vinaigrette and saving the rest for salads, but you can use as much as you want.

Serve with baked beans, deviled eggs, and a Nathan’s hot dog. Swing in hammock. Sip lemonade.

I am also excited to report that I spotted our first tomatoes yesterday!

The question now is whether or not they’ll have trouble ripening (that’s what I hear can be a problem). But with our forecast I think they’ll have plenty of heat and sun.

This little guy has taken up residence in the tomato.

I also finally gave up on my old basil plant, which conked completely, and got a new one, which seems to be thriving. Can’t have summer without basil.

Comments

  1. 1

    Galen Morrison says

    Cara

    Lizzy and I will definetly have to try the corn and tomato salad. It sounds delicious