Mexican Tomato & Corn Salad
This salad is best when fresh sweet corn is in season, but frozen kernels are an accessible substitute when the fresh stuff isn't at its prime.
Heat 1 Tbsp. oil in a large skillet over medium. Stir in corn and cook until soft, 3–5 minutes. Let corn cool slightly; set aside.
Whisk together zest, lime juice, vinegar, 1 Tbsp. oil, and garlic in a small bowl.
Combine tomatoes, cheese, cilantro, and corn in a large bowl. Toss salad with vinaigrette, then season with salt, pepper, and sugar.
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 13mg 4%
Sodium 59mg 2%
Carbs 11g 3%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.