This bright and flavorful combination of veggies makes for the perfect salad for picnics, potlucks, cookouts and salad buffets!
5 medium tomatoes, cored and chopped
1 cup chopped peeled cucumber
3/4 cup chopped red onion
1 red bell pepper, seeded and chopped
1/2 to 3/4 cup frozen corn, thawed
1 Tablespoon fresh lime juice
1 Tablespoon red wine vinegar
2 garlic cloves, pressed
1 Tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
8 cups torn romaine lettuce
1 cup diced, peeled jicama, if available [if not substitute celery]
1/2 cup minced fresh cilantro
In a large bowl, combine the tomatoes, cucumber, onion, red pepper and corn. In a small bowl, whisk together the lime juice, vinegar, garlic, oil, salt, pepper and pepper flakes. Drizzle over tomato mixture; toss gently to coat.
At this point, mixture may either be refrigerated until ready to serve.
Just before serving, combine the romaine, jicama and cilantro. Place 1 cup on each of eight salad plates; top each with 1/3 cup of the tomato mixture.
Makes 8 servings.
Recipe courtesy of Chef Bev Shaffer
Bev Shaffer is a chef, food and travel writer (she authored the popular “Ask Bev” column that appeared in the Cleveland Plain Dealer), author of five cookbooks (her latest, CAKES to die for!), and culinary instructor. Chef Bev is a frequent and popular television and radio guest, cooking on all Cleveland network stations and public television. Links to her blogs, “Gadget Freak” and “Eat Plants” can be reached through her website, www.bevshaffer.com