Fresh cherry tomatoes picked straight from the plant are one of summer’s greatest pleasures—partly because they’re so tasty and sweet, but also because a serving provides ½ your daily requirements of Vitamin C. Toss them into this zesty Southwest salad for a simple and healthy meal at home or a stand-out side dish at your next backyard barbeque!
Fresh cherry tomatoes picked straight from the plant are one of summer’s greatest pleasures—partly because they’re so tasty and sweet, but also because a serving provides ½ your daily requirements of Vitamin C. Toss them into this zesty Southwest salad for a simple and healthy meal at home or a stand-out side dish at your next backyard barbeque!
2 cups fresh corn kernels (from about 3 ears of corn); if using frozen corn, thaw completely
1 14-ounce can of black beans, drained and rinsed
1 cup cherry tomatoes, sliced in half
1 avocado, diced
1/2 of a red onion, finely chopped
3/4 cup fresh cilantro, finely chopped
1/4 tsp. crushed red pepper
2 Tbs. fresh lime juice
1 clove of garlic, minced
½ tsp. honey
2 Tbs. cilantro, minced
⅛ tsp. crushed red pepper
3 Tbs. extra virgin olive oil
Salt and pepper for seasoning
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