- 1/4 cup minced fresh basil
- 3 tablespoons olive oil
- 2 teaspoons lime juice
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups frozen corn, thawed
- 2 cups cherry tomatoes, halved
- 1 cup peeled, seeded, and chopped cucumber
- 1 jalapeno pepper, seeded and chopped
- 2 shallots, minced
- Combine basil, olive oil, lime juice, sugar, salt, and pepper in a jar and screw on the lid; shake until dressing is completely blended.
- Stir corn, tomatoes, cucumber, jalapeno, and shallots together in a bowl. Drizzle dressing over corn mixture and toss to coat. Refrigerate until serving.
04/09/2018
recipepes.com
Easy Cherry Tomato Corn Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
