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Lunch / Dinner

Corn, Radish, Tomato & Tortilla Chip Salad

A main-course lunch or dinner couldn't get more refreshing than this corn and tomato salad topped with crushed tortilla chips. With just a handful of ingredients and 25 minutes of prep time, you'll have a healthy vegetarian meal in no time.

This recipe is reprinted from A New Way to Food by Maggie Batista.


4 servings

Total Time

25 minutes

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Test Kitchen Tip

Reserve the corn cobs to make a batch of corn stock. It adds incredible flavor to chowders.


Soak scallions in cold water for 20 minutes to crisp up; drain and pat dry with paper towels.

Slice tomatoes into medium-sized wedges. Dust tomatoes with a heavy pinch of salt; let stand 10 minutes to bring out their flavor.

Mix vinegar, oil, ½ tsp. salt, and pepper together in a bowl. Add tomatoes, corn, radishes, and half the scallions, tossing gently to coat; season with salt and pepper.

Arrange salad on a platter; top with tortilla chips and remaining scallions. Serve salad immediately.

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