Corn and Tomato Salad

heirloom tomato and corn salad

Photo by Kate Mathis

Makes 6
Prep 10 m



  1. 1 of 3 Slice tomatoes about 1/4 inch thick. Place on a paper-towel-lined baking sheet; sprinkle with salt. Cut corn from cobs.
  2. 2 of 3 Arrange tomato slices on a platter and sprinkle with corn.
  3. 3 of 3 Whisk lime juice, oil and agave. Drizzle over salad. Top with sea salt, cheese and cilantro. Tip: If you prefer larger chunks of corn, slice down close to cob, then do the opposite side to get 2 wide slabs. Cut down remaining sides for thinner rows. Crumble larger pieces over tomatoes.
Nutrition Information for Corn and Tomato Salad
Servings Per Recipe: 6
Per Serving: 1 g sat. fat, 6 g Fat, total, 10 g carb., 92 kcal cal., 7 g sugar, 2 g fiber, 318 mg sodium, 2 g pro.