Tomato Corn Summer Salad
I know, I know. It’s after Labor Day. So it’s not summertime any more. I know some of you are excited to move in to Fall and start baking with apples and pumpkin (I’m looking at you Rachel!)
But I’m digging in my heels. I think I do this every year. I resist saying good bye to summertime even though Fall is my favorite season… So while the corn and tomatoes are still abundant and flavorful, I’m going to keep using them. If you want apple and pumpkin and other fall favorites, you’re just going to have to wait…
This summer salad was thrown together one night when I was trying to clean out our veggie drawer in the fridge. We get our CSA box on Wednesday, so Tuesday night’s dinner usually has a lot of veggies in it.
You could totally customize this salad to fit your tastes and whatever is in your veggie drawer
Two Years Ago: Tomato and Peach Salad with Mint and How to Dice a Peeled Peach
Three Years Ago: Peanut Butter and Jelly Bars
Four Years Ago: Fish Tacos
Tomato Corn Summer Salad
Yield: Serves 4
Ingredients:
2 ears cooked corn, cut off cob
2-3 medium tomatoes, corsely chopped
1 cucumber, chopped
2 green onions, chopped
1/3 cup cilantro, chopped
1/2 Tbsp cumin
1/2 tsp smoked paprika
salt and pepper to taste
Directions:
Combine all ingredients in a medium sized bowl. Adjust seasoning to fit your tastes.
Serve immediately
Recipe from Beantown Baker
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m not a huge mushroom fan, but the cranberry risotto sounds absolutely fantastic! Thanks for the idea, Katie :).
What a great recipe Katie!
I am in awe of your description of mushrooms. that recipe is awesome and so is the idea to cook them in butter and red wine! if non mushroom lovers are not converted after this post, there is no help for them!!
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I am a huge mushroom lover. This recipe sounds wonderful!
I am a HUGE fan of mushrooms, I put them in everything! This will probably be dinner tonight!
I’m definitely with you in the first camp, though I will tell you – I’ve converted the boyfriend into a semi-mushroom lover, so maybe there is a person who lies a bit in between after all! This looks heavenly.
I am definitely not a mushroom lover but this recipe looks amazing!
Katie can make these for me anytime! Great recipe and great guest post!
OMG this combines so many of my favorite things into one dish! I’ve already added it to next week’s menu. Thanks so much for introducing me to a fun new blog!
I’m on the verge of being a mushroom lover – when raw the texture creeps me out but I’ve discovered I love the flavor and like them when cooked. I would love to eat this dish!
It is bad that I thought the sneak peak picture looked like mashed potatoes? That can only mean the risotto must be extra creamy!
It is bad that I thought the sneak peak picture looked like mashed potatoes? I think that just means this risotto must be extra creamy!
Thanks Jen for including me in your Friday Faves and for saying such nice things about my writing! This dish was fun to make and was really good on a cold winter night. Thanks all for the comments! Even those from the mushroom haters 🙂
Aren’t portobello mushrooms the best? So many different things you can do with them!
What more Can I say, a combination of my favorite ingredients… Mushroom and risotto! It’s nice to see a lot of mushroom recipe’s this past few days.
What a creative recipe, I love it! Definitely the perfect way to kick off your cool Friday Favs feature 🙂