Corn & Tomato Salad

This is another of those (mostly) raw salads that I serve with beans, like the curtido recipe I put up in October. I use this to make taco salad – a bed of chips, pinto beans (recipe also in October), some cheese, lettuce, and a big pile of this drizzled with WFM private-label hot sauce. This serves 4 generously.

Combine in a large bowl:
1 pint cherry tomatoes, quartered
2 c. frozen corn, microwaved for 2 – 3 minutes
1 cucumber, peeled, seeded, and diced
1 medium red onion, diced
1 jalapeno, minced
2 large cloves garlic, minced
1/2 c. cilantro, finely chopped
juice of 1 lime
2 T. neutral oil
salt and freshly ground pepper to taste

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