Corn, Sweet Onion, and Tomato Salad

Corn, Sweet Onion, and Tomato Salad

44
Twila Davis Reed 0

"An exciting, cool and refreshing side salad that goes great with grilled meat. Fantastic for get-togethers. You WILL be asked for the recipe! Reserve a piece of sliced tomato and a few cilantro sprigs for garnish."

Ingredients 1 h 25 m {{adjustedServings}} servings 118 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 472 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt.
  2. Cover, and chill for 45 minutes to an hour. Stir before serving.
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Footnotes

  • Cook's Note:
  • You can substitute fresh corn that has been cut off the cob. Just blanch the corn briefly in lightly sugared and salted water.
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Reviews 44

  1. 57 Ratings

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Twila Davis Reed
5/10/2008

Yes, rating my own recipe, but mostly to let people know they need to drain the canned corn well and squeeze the liquid from the tomatoes before they chop them. Otherwise, the mixture gets a little soupy as it sits. Also, use the plain, unsweetened and unflavored rice vinegar. The combination of the rice vinegar with the lime juice creates a cleaner, crisper taste. And for fun, taste and to make it even prettier, don't be afraid to add a little of the lime zest. I also have found that the "Niblets" type of canned corn seems to work best in this recipe. Either that or very lightly blanched fresh corn.

JaziMommy
6/8/2008

This is a great warm weather recipe! I'd only suggest that you be careful with the vinegar; I was preparing it in the middle of the night and not paying close attention. I added the full 1/3 cup, rather than adding it 'to taste' ... it was really too much (for my taste). I will be serving this salad again in the next few weeks and will be more careful.

LWS07
5/25/2007

Good tasting and very pretty/colorful salad. I put some romaine lettuce in mine, along with some cucumber. I subbed white vinegar for the rice, but to give it more zest next time, might try adding red wine vinegar too.