Corn-and-Tomato Salad

5.0 (1 reviews)

2 Tbsp. salt
15 ears fresh corn
5 Roma tomatoes, cored and diced
10 cherry tomatoes, quartered
2 yellow peppers, seeded and diced
1 large red onion, finely minced
2 jalapeños, seeded and minced
3 garlic cloves, minced
1/3 cup lime juice
1 tsp. sea salt
1 tsp. black pepper
1/2 cup extra virgin olive oil
1/4 cup fresh oregano

• Bring a large pot of water to a boil and add the salt. Return to a boil, add 5 ears of the corn, and cook for 3 minutes. Remove from the pot and set aside to cool. Repeat with the remaining corn. When cool, cut the kernels from the cobs with a sharp knife.
• In a large bowl, combine the corn kernels, tomatoes, yellow peppers, and red onion.
• Using a whisk, combine the jalapeños, garlic, lime juice, salt, and pepper in a small bowl. While whisking, drizzle in the oil to form an emulsion.
• Pour over the vegetables, stirring gently to combine. Add the oregano before serving.Store in the refrigerator for 2 days or leave at room temperature for 1 hour.

Makes 10 to 12 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind