Corn Lime Salad

Minnesota Approved!

I was making a Taco Bar for a dinner party I put together while visiting friends and family in Minnesota. This side dish was a hit.  It is easy to make and great for summer barbecues or for a quick addition to a week night dinner.

INGREDIENTS

• 1 small package frozen corn, whole kernels
• 4 scallions, sliced
• 2 roma tomatoes, seeded and diced
• 1/4 cup green olives with pimento, sliced / rough chop
• 3/4 cup cucumbers, seeded and diced
• Handful of Cilantro, chopped
• 1 – 2 TBS Lime Juice (juice of 2-3 limes)
• 2 tsp Lemon Juice (juice of 1/2 lemon)
• 2 cloves garlic, minced
• 3 TBS Extra Virgin Olive Oil
• Salt and Pepper

1. In a small saute
2. pan add the olive oil and garlic and heat over med-low heat for about 4 minutes, just until the garlic starts to get soft.  Set aside to cool
3. Add the lime Juice, Lemon Juice, cilantro to a bowl, season with salt and pepper.  When the oil is cool, add in the oil and whisk until blended.
4. Taste and adjust with additional lime/lemon juice and/or salt and pepper.
5. Place a med  large strainer in the sink, pour the frozen corn into the strainer and run cold water over the corn until the corn is defrosted. Toss often.  About 3 – 4 minutes.  Drain, and pat dry.
6. In a large bowl, add in the corn, scallions, cucumbers, olive and tomatoes. Stir to mix, then drizzle the vinaigrette over and toss to distribute the dressing evenly.
7. Taste and adjust as needed.
8. Store in the refrigerator until ready to use.  Can be served chilled or at room temperature.

Since this dish contains no dairy, this is a great idea for summer picnics or barbecues.