Corn and Tomato Salad with Fresh Herbs

The perfect side for your summertime barbecues using fresh ingredients.

• 4 ears of corn, shucked and cleaned of silk
• 1 pint (2 cups) cherry tomatoes
• ½ bunch cilantro, chopped
• 3 green onions chopped
• Juice of 2 limes
• Salt and pepper to taste

• With water, wash and drain all fresh produce. If tomatoes are large, cut in half.
• Cut the corn kernels off the corncob. Place the flat end of the cob on the cutting board. Hold the corncob upright and cut straight down using a chef's knife.
• Roughly chop cilantro.
• Combine all ingredients in a large bowl and mix well. Add salt and pepper to taste and enjoy.

• Add chopped cucumber, red or green bell pepper and/or green beans
• If you like spicy food, add a dash of cayenne pepper or 1 finely chopped jalapeno pepper
• Substitute basil, mint and/or parsley for cilantro
• Add 1 can of rinsed garbanzo, white and/or black beans