We're on our way to a friend's house for a pre-Memorial Day barbecue, so I thought I'd use some of our homegrown basil to make a side dish to share. I thought of this recipe that a friend recently gave me. It was my first time making it. The salad turned out so good, that the girls (who had just finished a big lunch) were begging for more. Victoria couldn't get enough of the tomatoes, and Isabella was loving the fresh basil and "acorns" (corn).
EZ Corn-Tomato Salad
Ingredients:
1 pkg. frozen corn (thawed) - I used a can of corn because that's what we had in the pantry.
1 container cherry tomatoes (halved)
bunch of basil (finely chopped)
1-2 t. olive oil
salt and pepper
Optional: 1 can of black beans, drained
Throw all ingredients in a bowl and stir.
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