Corn and Tomato Salad | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Corn and Tomato Salad

Serves: 4

0
Your rating: None
No votes yet

Combine these two beloved late-summer favorites for a healthy meal bursting with flavor.

Ingredients

These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Preparation

Bring a large pot of water to boil. Add corn and cook for 3 minutes. Remove from the water and set aside to cool. Once you can comfortably handle it, slice kernels off the cob and place in a mixing bowl.

Sprinkle taco seasoning, vinegar and oil on the corn. Gently toss in tomatoes and onions. Season with salt and pepper. Serve at room temperature.

Notes

This simple dish demands terrific peak-season produce to be great. Look for local sweet corn and tomatoes in August.

Recipe by Katherine Oldfield, former PCC Cooks instructor

Recipe search

Refine search   Tips »

Related Share Comments My PCC

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)