Tomato, Cucumber and Corn Salad | Recipe Cart

Name: Tomato, Cucumber and Corn Salad | Recipe Cart
Total time: 20 min
Ingredients: 1 to 1 1/4 pounds ripe tomatoes, cut in small dice; 1/2 European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice; 2 ears corn, steamed for 4 minutes and kernels removed from the cob; 1 to 2 serranos or jalapeño pepper, minced (seeded for a milder salad), or 1/2 teaspoon Aleppo pepper; Salt to taste; 1/4 cup chopped cilantro; 2 tablespoons rice vinegar; 1 tablespoon fresh lime juice or lemon juice; 2 tablespoons extra virgin olive oil; Optional: 1 ounce feta, crumbled (about 1/4 cup)

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You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.

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Cooking tools:

Chef's knife
Cutting board
Mixing bowl
Spoon
Refrigerator

Ingredients

1 to 1 1/4 pounds ripe tomatoes, cut in small dice
1/2 European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
2 ears corn, steamed for 4 minutes and kernels removed from the cob
1 to 2 serranos or jalapeño pepper, minced (seeded for a milder salad), or 1/2 teaspoon Aleppo pepper
Salt to taste
1/4 cup chopped cilantro
2 tablespoons rice vinegar
1 tablespoon fresh lime juice or lemon juice
2 tablespoons extra virgin olive oil
Optional: 1 ounce feta, crumbled (about 1/4 cup)