Dinner Tonight: Tomato, Corn, Cucumber Salad
Kris Johnson calls herself a “retired and reformed dietitian.” She is always looking for the healthiest way to make a meal, which is how she developed this recipe for Tomato, Corn, and Cucumber Salad. She picked the fresh ingredients out of her garden, and “the resulting raw salad was fabulous.”
1 ear sweet corn
1 cucumber, diced
4 small plum tomatoes, diced
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1 clove garlic, minced
½ teaspoon good sea salt
¼-½ teaspoon minced ginger
¼ teaspoon pepper
½ teaspoon prepared mustard
1 tablespoon sugar (preferably dark and unrefined sugar)
Tabasco sauce, to taste
Chopped tender garden greens (optional)
Cut the corn kernels off the cob. Mix kernels with all other ingredients. Refrigerate overnight to blend flavors. This salad will keep for several days in the fridge.
— Kris Johnson
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