Special Gift Offer

Close 2 gift subscriptions for the price of 1

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.

Makes

4 servings

Total Time

25 minutes

Print Recipe

Share Recipe

Ingredients

SOAK:

SLICE:

MIX:

ARRANGE:

Test Kitchen Tip

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

Instructions

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.

Nutritional Facts

Share Recipe:

Equipment/Special Ingredients Needed

Want to give this recipe a try?

Check out our recommendations for the necessary equipment and ingredients to make this recipe. All products featured on Cuisine at Home are independently selected by our editors; we may earn an affiliate commission from qualifying purchases through our links.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Receive a Free Bonus Book!

Subscribe!

You May Also Like

Looking for a little more inspiration or ideas? With appetizer, snack, breakfast, brunch, lunch, dinner, side dish, drink, and dessert recipes, from grilling and barbecue to slow cooked, make ahead, and everything in between, we aim to help you in your cooking endeavors with straightforward and flavorful recipes.