During the restrictions when we were self-isolating, I found myself relying more and more on the herbs grown on our balcony. My parsley and cilantro/coriander were inconsistent in their robustness, but the mint, chives, and scallions were always reaching for the sky. So, I adapted my original tomato & corn salad recipe to lean into what I had most often this Spring, which was balcony garden chives and canned corn, with precious fresh tomatoes from the store.
The result is refreshing, and without the cucumber I found it could be made ahead and stored in the refrigerator without the cucumber getting mushy or slimy overnight. This is vegan and makes a lovely addition to a picnic menu.
Tomato & Corn Salad
5 ears of cooked sweet corn, kernels only (or 12 ounces drained canned sweet corn)
1 1/2 cups diced Roma tomatoes
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1/4 teaspoon balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon freshly ground black pepper
1/2 tablespoon diced shallots
1 tablespoon chopped fresh chives
1. In a medium mixing bowl, mix the corn and tomatoes together. Set aside this salad mixture in a cool place while preparing the dressing.
2. Using a whisk or a blender, combine the lime juice, lemon juice, vinegar, oil, pepper, and shallots. Once the ingredients have been blended thoroughally, pour the dressing over the salad mixture. Toss the chives in with the salad and mix so the dressing coats everything.
3. Cover and chill until time to serve. The flavors are best after resting in the refrigerator for at least 20 minutes (ideally 1 hour).
* This dish is vegetarian and vegan.