I really had every intention of posting the beet salad and the carrot and zucchini fritters a few weeks ago, but the salad was only “OK” and the fritters were a hot mess. Back to the drawing board with those!
Is that really the type of relationship I have with you all? That I will promise you something and then leave you hanging for weeks on end?!?! Sigh. I hope that when school starts for my preschooler in a few weeks I can be more disciplined. To my credit, we did throw in a weekend away with the extended family, an abscessed wisdom tooth of mine that was pulled and took 5 days to recover from (long story!) and another tangent of mine that only adds to the ADD that is rotting my brain.
I did have a hit tonight and I bring that on bended knee. I will share with you as a peace offering. It also serves a double duty by adding yet another dish to my Summer Salad Series. Winning!!!
Tomato and Corn Salad with Herbed Dressing
3 large tomatoes, diced
2 ears of corn, kernels removed
1 small red onion, thinly sliced
1/2 cup Herbed Dressing (recipe found HERE)
Salt and pepper to taste
Add all the ingredients to a bowl, stir and refrigerate. The longer you leave the flavors to mingle, the better! You can boil the corn cobs first, for about 10 minutes, but it’s not necessary.