Summer Corn Salad

Name: Summer Corn Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters cherry tomatoes, halved; 5 ears fresh corn, husked; 4 Tbsps fresh mint, finely chopped; 3 Tbsps good quality olive oil; 4 Tbsps pine nuts; 2 Tbsps red wine vinegar; 4 servings Salt and pepper

Summer Corn Salad is a gluten free and vegan recipe with 4 servings. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 19g of fat, and a total of 267 calories. The Fourth Of July will be even more special with this recipe. A mixture of olive oil, ears corn, mint, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Preheat the oven to 325°F and lay pinenuts out on a cookie sheet. Toast them for 8-10 minutes or until just fragrant and slightly brown.In a medium-sized pot, boil the corn until kernels are just soft, about three minutes.

Ingredients you will need

Pine Nuts

Toast

Corn

Equipment you will use

Baking Sheet

Oven

Pot

Place in a bath of cold water to stop the cooking. Once cool, slice the kernels off the cob and pour into your favorite serving bowl.Toss in cherry tomatoes, toasted pine nuts, fresh chopped mint, oil and vinegar and mix until just combined.

Ingredients you will need

Cherry Tomato