Corn and tomato salad

Recipe from: 29 October 2014
recipes, salad, vegetables

Ingredients 12
Servings 4
Time 00:15

Ingredients

  • 4
    mielies (cobs of corn)
  • 1
    medium red onion (finely diced)
  • 200
    g
    Rosa tomatoes (halved)
  • 200
    g
    feta
  • 1
    handful
    basil (chopped)
  • 1
    Tbs
    balsamic glaze
  • 1
    Tbs
    wholegrain mustard
  • 1
    Tbs
    white wine vinegar
  • 6
    Tbs
    olive oil
  • 1
    pinch
    salt
  • 1
    cloves
    garlic (chopped)
  • 2
    medium heat red chillies (deseeded and finely chopped)
 

Method

00:05
 
Cut the corn kernels off the corn cobs (mielies) and boil them in a little salted water until tender (about 4 min), drain and leave to cool. (If I am making it in a hurry, I simply run cold water over the corn in a sieve until it's cooled down.)
Once cooled, place it into a large serving bowl and add the remaining ingredients, remembering to crumb in the feta.
Whisk the dressing ingredients together in a bowl and, once emulsified, pour over the salad.
Toss together until all the ingredients are well muddled and coated in the dressing.

Recipe reprinted with permission of Kate Liquorish.


 

Read more on: vegetarian  |  salad  |  recipes
 

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