Prep 15 mins
Cook 15 mins
This stunning salad is so summer. Made with fresh tomatoes, corn and bell pepper. love the bright colors. My grandmother always said that you should try to always make sure your table is multi-colored - never put out a meal that is monochromatic! It's dressed with a zesty mixture of lime juice, vinegar, olive oil and chile pepper. Bring this salad to your next outdoor get-together. It can stand up to the heat and is totally delectable!
- 6 ear fresh corn, cleaned and the kernels cut off
- 453.59 g medium shrimp, peeled and deveined
- 283.49 g cherry tomatoes, cut in half
- 1 red bell pepper (raw or roasted)
- 7.39 ml cajun seasoning
- 14.79 ml olive oil
- 2 garlic cloves, minced
- 1.23 ml red pepper flakes
- 29.58 ml fresh parsley, minced
- 29.58 ml fresh lime juice
- 29.58 ml olive oil
- 4.92 ml white vinegar
- 4.92 ml dried ancho chile powder
- salt & fresh ground pepper
- -Place the corn kernels in a saucepan and cover with water. Bring to a boil, then drain and rinse with cold water. Set aside to cool.
- In a bowl, mix the cajun seasoning and the shrimp. Over medium heat, put the olive oil in a large skillet. When it's hot, add the shrimp, garlic and red pepper flakes. Cook the shrimp 2 minutes on each side. Remove from the pan to cool.
- To make the dressing, just combine the lime juice, vinegar, olive oil and chile powder with a small whisk.
- Place all salad ingredients in a large bowl and pour the dressing over. Toss gently and taste to see if it needs anything (salt, pepper, lime -- ).
- You can serve it at room temperature, or chilled. Or even slighly warm, I would imagine. It's just delicious, as well as easy and quick!
This was AWESOME!!! I didn't have cajun seasoning on hand, so used Old Bay which I love and it goes perfectly with shrimp AND corn. Everyone loved the combination of flavors and its nice to have a side dish for BBQs that isn't run of the mill.
Wonderful salad! Light and different. I only used 4 ears of corn, and like Meghan used Old Bay instead of cajun seasoning. Will definitely make again, only I will probably used cilantro instead of parsley due to personal preference. Thanks honeysage!