Northern California e-news

Try this easy summer salad

By Preston Maring, MD

This recipe keeps coming to mind when the first fresh corn of the season becomes available. Remembering how much I loved this recipe before, I got excited and forgot to cook the corn at all. Turns out the fresh young kernels were crunchy sweet and perfect raw.

And now for the best part — my son showed me a new trick that makes cutting cherry tomatoes in half a breeze. Invert a couple of round plastic container lids that are about 6 inches in diameter. Cover the inverted bottom lid with the cherry tomatoes. Place the other inverted lid on top of the tomatoes. Press down the top lid firmly with your palm, but not so hard as to squish the tomatoes. Using a sharp chef’s knife, cut horizontally between the lids and “voila”— you’ve got a bunch of halved cherry tomatoes. Repeat until the pint is done.

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Corn, Tomato, and Cilantro Salad

Serves four

Ingredients:

2 ears fresh corn, husked
1 pint cherry tomatoes, stemmed and halved this cool way
1/2 red onion, diced
1/3 cup chopped cilantro
Juice of 1/2 lemon
1 Tbsp red wine vinegar
2 Tbsp olive oil
Salt and freshly ground pepper to taste
Salad greens (optional)
Mix everything together. Mound on top of fresh salad greens. Serve. Marvel at what you created.

Nutrition information per serving:

Calories: 158
Fat: 8 g
Saturated fat: 1 g
Trans fat: 0 gm
Cholesterol: 0 mg
Carbohydrate: 22 g
Fiber: 4 g
Sodium: 116 mg
Protein: 4 g

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