Corn and Tomato Salad

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Servings: 4 Prep: 20 min Dairy Free Gluten Free Simple Simple Lunch Stovetop Added 3 months ago Updated 3 months ago

Ingredients

4 ears of corn 2 cups cherry tomatoes ¼ cup cilantro 2 limes 3 tablespoons extra virgin olive oil 2 teaspoons minced garlic 1 tablespoon apple cider vinegar 1 teaspoon honey ¾ teaspoon sea salt, plus more to taste ground black pepper, to taste 8 ounces baby salad greens

Instructions

1. Cut corn off cobs using sharp knife. Cut tomatoes in half. Mince cilantro. Juice and zest the limes.

2. In a large pot, heat half of the olive oil over medium heat.

3. Add corn and garlic and sauté for about five minutes, stirring occasionally. Remove from heat and transfer to a large bowl to cool slightly.

4. Add tomatoes to corn and garlic.

5. In a small bowl, whisk together the lime zest, lime juice, apple cider vinegar, honey, the remaining olive oil, sea salt, and a few grinds of fresh black pepper.

6. Adjust seasoning of dressing to taste.

7. Toss dressing with the tomato/corn mixture. Add salad greens, toss, and serve immediately.