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Tomato and Corn Salad with a Lemon-Basil Dressing


  • 1 Tbsp grated lemon rind
  • 5 Tbsp fresh lemon juice, divided
  • 1 Tbsp extra virgin olive oil
  • 1 tsp honey
  • ½ tsp Dijon mustard
  • ¼ tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1 cup fresh corn kernels (about 2 ears)
  • ¼ cup thinly sliced basil leaves
  • ¼ cup chopped red bell pepper
  • 2 Tbsp finely chopped red onion
  • 8 (1/4-inch thick) slice ripe beefsteak tomato
  • 2 cups cherry tomatoes, halved


  1. Combine rind, 3 Tbsp juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 ½ Tbsp juice mixture.
  2. Add remaining 2 Tbsp juice, corn, and the next 3 ingredients to remaining juice mixture; toss gently to coat.
  3. Arrange 2 tomato slices and ½ cup cherry tomatoes on each of 4 plates.
  4. Drizzle about 1 teaspoon reserved juice mixture over each serving.
  5. Top each serving with ¼ cup corn.

Source: adapted from Cooking Light


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