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Simple Southwestern Salad

This bright, light salad lets sweet corn, flavorful tomatoes, and fresh cilantro shine. This goes very well with grilled food or your next taco party. What we do: When we make sweet corn on the cob, we make extra, so that leftover can be used in salads like this. Cheating is OK here too: If sweet corn is not in season, you can use plain frozen corn niblets.


  • 4 large tomatoes (about 1 ½ lbs), diced. This will yield about 4 cups diced tomatoes.
  • 1 medium bunch fresh cilantro, stems removed, finely chopped. This will yield about ½ cup packed chopped leaves.
  • 1 small head Romaine lettuce (about 3/4 lb), trimmed and chopped. This yields about five cups chopped lettuce.
  • The juice from two large limes (reconstituted is fine). This yields about 4 tablespoons juice.
  • 2 tbsp extra virgin olive oil
  • A pinch of salt.


  1. Put the corn kernels, tomatoes, cilantro, lettuce, and lime juice in a bowl and toss very well. The goal is to get everything coated with lime juice.

  2. Add the olive oil and salt and toss. Serve immediately.