Corn and Cherry Tomato Salad

Submitted by LucyS-D

"This has a lovely lemony, tarragon vinaigrette. Would be a great accompaniment to your BBQ. From "Fine Cooking" magazine."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 4

ingredients

• 14.79 ml olive oil
• 473.18 ml corn kernels (fresh is better, but frozen will work)
• 473.19 ml cherry tomatoes, halved
• 29.58 ml extra virgin olive oil
• 22.18 ml fresh lemon juice
• 14.79 ml fresh tarragon, chopped
• 1.23 ml kosher salt
• fresh ground black pepper

directions

1. Heat 1 tablespoon oil in a skillet, over medium high heat and add corn; cook, stirring often, until softened, about 2 minutes.
2. Let cool slightly in a bowl; add tomatoes, extra virgin olive oil, lemon juice, tarragon, salt and a few grinds of black pepper.
3. Toss and serve.

Reviews

[Studentchef]

This is a fresh and easy salad to make. I used fresh tarragon, which worked very well, as I love fresh tarragon.

 

[loof751]

This is a wonderful salad! I used dried tarragon instead of fresh, otherwise made as directed. We enjoyed it served at room temperature - summer on a plate - thanks for sharing the recipe!