I desire all and sundry had a extraordinary Easter! I wanted an awesome veggie salad after all the indulging at my mama’s residence, so I made this smooth salad. It takes all of 10 minutes to throw together!
INGREDIENTS :
- 1 (15.25-ounce) can whole kernel corn, well drained
- 1 jalapeno, seeded and diced
- 1 cup peeled and diced cucumber, large seeds removed
- 1 cup cherry or grape tomatoes, halved
- 1/3 cup chopped red onion
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lime juice
- 1 teaspoon fresh minced garlic
- 1/2 teaspoon salt (more or less, to taste)
- 1/4 teaspoon black pepper (more or less, to taste)
- 1/4 cup loosely packed chopped fresh cilantro
INSTRUCTIONS :
1 | Combine all ingredients together in a medium bowl. |
2 | Serve immediately or cover and refrigerate for 15 to 20 minutes to allow flavors to mingle before serving. |
Source by https://theblondcook.com/corn-tomato-cucumber-salad/