Tomato Corn Summer Salad

Friday, September 6, 2013

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

Side Dish

1 comment »

9 Responses to “Bacon wrapped, Goat cheese and almond stuffed Dates”

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1

Joelen — August 1, 2008 at 8:28 pm

Now I think bacon wrapped dates are amazing… but stuffed with goat cheese & almond?! Yum! I wish I knew of this before my Tapas party last weekend 🙂
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2

Nate — August 21, 2008 at 8:06 pm

These are absolutely amazing!
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3

ttfn300 — August 27, 2008 at 2:53 pm

wow sooooo good, recently had something like these (maybe minus the goat cheese?) at a reception. but i love goat cheese. need to buy me some dates 🙂
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4

gaga — December 17, 2008 at 5:39 pm

Yay for goat cheese! It really does make them better, doesn’t it?
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5

aleta meadowlark — March 17, 2009 at 2:24 pm

Okay, so I had these babies at a party in rural Massachusetts this weekend, and I have no idea who made them (they were part of a HUGE spread and like 100 people brought food), and I’m wondering, given your proximity, whether or not I may have possibly eaten your delights unknowingly?
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6

Jen — March 17, 2009 at 3:36 pm

Aleta – it was not me, although it sounds like a great party. These always get gobbled up anywhere we take them!
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7

biz319 — July 30, 2009 at 5:16 pm

do you think these would be good at room temperature?

I am going to an outdoor concert next week and wanted to bring some finger food!
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8

Jen — July 30, 2009 at 5:19 pm

These are awesome at room temperature. We’ve made them a ton. You can make them and refrigerate for a couple days before grilling/broiling, you can also go ahead and cook them just leave them at room temperature. I prefer them at room temperature actually.
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9

Beryl — December 2, 2015 at 5:42 pm

Would you imagine using some milder-tasting cheese like Brie tasting good?