Indian-Style Tomato and Corn Salad

I was originally going to make a tomato soup for this month's No Croutons Required, but eager for spring, I decided to make this fresh and spicy Indian-style tomato and corn salad instead. With a zesty homemade lime and chat masala dressing, this simple salad is as vibrant as a warm summer day. If only eating salads could bring about a quick change in the weather!

Indian-Style Tomato and Corn Salad

Recipe by Lisa Turner Cuisine: Indian Published on April 17, 2009 Simple and colorful salad of fresh tomatoes and corn tossed with a vibrant, zesty and citrusy lime and chat masala dressing Print this recipe Salad: 3 large firm tomatoes, chopped 1/2 cup cooked corn kernels 2 to 3 jalapeños, seeded and cut into thin strips 1/4 cup fresh parsley, coarsely chopped Dressing: 1 shallot, sliced into strips 1/2-inch fresh ginger, cut into very thin strips juice from 1 lime (2 tablespoons) 1/4 cup olive oil 1/4 teaspoon balsamic vinegar 2/3 teaspoon chat masala sea salt and fresh cracked black pepper to taste Instructions: Combine the ingredients for the salad in a medium bowl. In a small bowl, whisk together the ingredients for the dressing. Pour over the salad and toss. Makes 4 servings

More salad's from Lisa's Vegetarian Kitchen:
Cannellini Bean and Grape Tomato Salad with Lemon Dressing and Rosemary-Garlic Infused Olive Oil
Greek Salad
Kidney Bean Salad

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