Corn and Tomato Salad with Mustard-Cumin Vinaigrette

Name: Corn and Tomato Salad with Mustard-Cumin Vinaigrette
Yield: Makes 6 cups (8 ¾-cup servings)
Cuisine: United States
Ingredients: 1¼ cups chopped red onions; 4 cups frozen or fresh corn (cut from 8 ears); 4 cups frozen or fresh corn (cut from 8 ears); Freshly ground pepper; ¾ cup extra-virgin olive oil; ½ teaspoon salt; 1 tablespoon balsamic vinegar; 2 tablespoons red wine vinegar; 1½ teaspoons cumin; 1 tablespoon Dijon mustard; 12 cherry tomatoes, quartered; ½ cup chopped fresh parsley

Preparation info

Makes
6
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

This mellow salad brings some new flavors to the Thanksgiving table. The crisp combination of corn, tomatoes, and cumin is a charming contrast to the heavy, rich foods of the season. We also love this for luncheons during the holiday weekend.

Ingredients

4 cups frozen or fresh corn (cut from 8 ears)
1¼ cups chopped red onions

Americas
United States
Lunch
Side dish
Dinner
Gluten-free
Vegan

Method

If you are using fresh corn, shuck it partially (let a few of the outer leaves remain), and boil for 8 minutes in a large pot of salted water. Remove from the water and let cool. (You can cook the corn well in advance and refrigerate it until ready to use.) Slice the kernels from each ear. If you are using frozen corn, use the loose kind packed in plastic bags. Allow the