Tomato, Corn & Cuke Salad

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With these veggies coming in the garden now, this is a really yummy combination of flavors. I also like this salad because it will keep for several days in the refrigerator. Quantities are approximate, as I don’t measure.

Ingredients

• 1 cucumber, diced
• 4 small plum tomatoes, diced
• 1 ear sweet corn
• 1 Tbsp raw apple cider vinegar
• 2 Tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1/2 tsp unrefined sea salt
• 1/4 – 1/2 tsp minced ginger
• 1/4 tsp pepper
• 1/2 tsp prepared mustard
• 1 Tbsp Sucanat or other dark unrefined sugar recommended in the WAPF Shopping Guide
• Tabasco sauce, to taste
• Chopped tender garden greens (optional)

Cut the corn kernels off the cob. Mix kernels with all other ingredients. I added a mix of lamb’s quarters, chickweed, oxalis, and parsley from the garden for my greens. Refrigerate overnight to blend flavors.

Variation:

Use summer squash instead of cucumber.

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