Fresh corn from a farmers market or a farmstand will taste the sweetest.
Note: Add a can of black beans for a great protein option!
10 ears fresh corn, husked
2 pounds plum tomatoes, cut into 1/2-inch cubes
3/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 Tbsp red wine vinegar
Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.
4 cups cooked colorful macaroni
1 1/2 cups salsa, separated
1 cup chopped red onion
2 cups tomato
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup cooked black or red beans
1 cup cooked corn
1 Tbsp cilantro
In a bowl, mix macaroni and 1/2 cup salsa. Cool in refrigerator for 30 minutes, then add rest of ingredients. Refrigerate at least 1 hour prior to serving.
8 oz sugar snap peas
1 cup halved cherry tomatoes
1/2 cup grated carrots
1/4 red onion, chopped
1/3 cup low fat yogurt
1/4 cup grated Parmesan cheese
1/4 tsp dried oregano
1/4 tsp dried parsley
1/4 tsp dried rosemary
Salt and pepper, to taste
Snap large pea pods in half, and place peas in a salad bowl with cherry tomatoes, carrots, red onion, yogurt, Parmesan cheese, oregano, parsley, rosemary, salt and pepper. Gently toss to combine all ingredients and refrigerate salad for at least 1 hour before serving.