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Corn & Tomato Salad
From the August 2008 issue of Cuisine at home
Makes: 5 cups
Total Time: about 20 minutes
| Saute | |
|---|---|
| 1 | strip thick-sliced bacon, diced |
| 1 | T. garlic, minced |
| Combine; Add; Stir in: | |
| 2 | T. applice cider vinegar |
| 1 | t. Dijon mustard |
| 1 | t. honey |
| 3 | cups fresh corn kernels (or frozen and thawed) |
| 2 | cups cherry tomatoes, halved |
| 1⁄4 | cups scallions (white part only), sliced |
| Off Heat, Stir in: | |
| 2 | T. fresh basil, thinly sliced |
| Salt and pepper to taste | |
Saute bacon in saute pan over medium-high heat until crisp, 8–10 minutes. Remove from pan with a slotted spoon to a paper towel-lined plate, leaving drippings behind. Add garlic, cook for 30 seconds.
Combine vinegar, Dijon, and honey in a small bowl and add to the garlic; cook 30 seconds. Stir in corn, tomatoes, and scallions.
Off heat, stir in basil, salt, and pepper.