Found on the New York Times Cooking website, this recipe by Martha Rose Shulman can be used as a simple salad, served as a topping for whole grains, or as a salsa accompanied by grilled chicken or fish.
Prep time: 20 minutes
Servings: 6
Ingredients:
1 to 1 1/4 pounds ripe Tomatoes, cut in small dice
1 regular Cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
2 ears Sweet corn, steamed for 4 minutes and kernels removed from the cob
1 to 2 jalapeño peppers, minced (seeded for a milder salad)*
Salt to taste
1/4 cup chopped Cilantro
2 Tablespoons Rice vinegar
1 Tablespoon fresh Lime juice or lemon juice
2 Tablespoons Extra Virgin Olive Oil
Optional: 1 ounce Feta cheese, crumbled (about 1/4 cup)
*(Note: 1/2 teaspoon Aleppo pepper or 1-2 Serrano peppers may be substituted for the jalapenos)
Directions:
Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.