Corn and tomato salad

Name: Corn and tomato salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 4 sweetcorn on the cob; 1 red onion diced; 200 g rosa tomatoes halved; 200 g feta cheese; 1 fresh basil chopped; 1 balsamic reduction; 1 wholegrain mustard; 1 vinegar white wine; 1 salt; 1 garlic cloves, chopped; 2 red chilli deseeded, finely chopped

4 servings Prep: 15 mins, Cooking: 5 mins

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Tasty and refreshing.

By Food24 October 29 2014

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Ingredients (11)

4	sweetcorn — on the cob
1	red onion — diced
200 g	rosa tomatoes — halved
200 g	feta cheese
1	fresh basil — chopped
1	balsamic reduction
1	wholegrain mustard
1	vinegar — white wine
1	salt
1	garlic — cloves, chopped
2	red chilli — deseeded, finely chopped

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Method:

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.