Spinach, Tomato And Corn Salad
This vibrant corn salad bursts with the flavors of summer, featuring sweet corn, juicy tomato, crisp cucumber, and aromatic herbs, all tossed in a zesty dressing. The fresh and colorful medley is complemented by a bed of tender baby spinach leaves, making for a refreshing and nutritious dish that is perfect for any occasion.
— Constant Cookbook
Ingredients
- 2 ears of corn, husks and silk removed
- 1 large tomato, diced
- 1/2 cup diced English cucumber
- 1/2 cup diced sweet onion such as Maui, Vidalia or Walla Walla
- 2 Tbs. chopped fresh basil
- 2 Tbs. chopped fresh mint
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. chopped fresh dill
- 1 tsp. chopped garlic
- 1 tsp. ground cumin
- 1/4 cup extra-virgin olive oil
- 2 Tbs. red wine vinegar
- 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
- 5 oz. baby spinach leaves
Instructions
- Hold 1 ear of corn upright, stem end down, in the center of a wide, shallow bowl. Using a sharp knife, slice straight down between the kernels and the cob, rotating the ear a quarter turn after each cut. Repeat with the second ear. You will have about 1 cup kernels.
- In a large salad bowl, combine the corn, tomato, cucumber and onion. Combine the basil, mint, parsley, dill and garlic on a cutting board and finely chop. Add to the vegetables.
- In a small, dry fry pan over medium-low heat, warm the cumin just until fragrant, about 20 seconds. Transfer to a small bowl. Add the olive oil, vinegar, salt and a grind of pepper and whisk until blended.
- Carefully rinse the spinach in 2 or 3 changes of water. Drain briefly in a colander and pat dry with a kitchen towel. Add the spinach and the dressing to the corn-tomato mixture. Toss to mix and coat with the dressing. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi &amp; Marie Simmons (Oxmoor House, 2003).
Yield
Serves 4.
Comments
No comments found.