Salad Side Dish Vegan

Corn, Tomato, and Scallion Salad

Corn, Tomato, and Scallion Salad

Course Salad, Side Dish
Cuisine American

Ingredients

  • 4 ears My Dad's sweet corn or 24 ounces frozen corn kernels
  • 1 tablespoon avocado oil or other higher-smoke point oil
  • ΒΌ cup balsamic vinegar
  • 1 large fresh tomato or 1 pint cherry comatoes
  • 4 to 6 scallions (green onions)
  • salt to taste

Instructions

  • Cut the corn kernels off the cobs.
  • Dice the tomato into bite-sized pieces, or cut the cherry tomatoes in half. Salt the tomatoes and allow some of the water to work its way out. Blot with paper towels.
  • Slice the scallions (green part only) into small pieces.
  • In a large skillet, heat the oil and add the corn. Stir about once every two minutes (not constantly) until the corn is hot and has begun to brown slightly.
  • Add the balsamic vinegar and stir as needed. Cook until the vinegar has mostly evaporated.
  • Remove from heat and add the tomatoes and scallions. Salt to taste.
  • Serve warm or at room temperature.