Southwest Corn Salad with Cilantro Lime Vinaigrette

(from Jennifer L.)

Makes about 5 cups. For an easy late-summer supper, stir in some cooked black beans, and serve with a basket of steaming tortillas, extra cheese and avocado.

Salad:

2 c corn kernels

½ c diced red onion
1 pint cherry tomatoes, halved
1 red bell pepper, diced
½ c crumbled cotija or feta cheese
Fresh cilantro garnish

Combine vegetables in a medium bowl. Toss with ½ c vinaigrette, or to taste. Let sit for 30 minutes to let the flavors combine. Just before serving, top with cheese and fresh cilantro. Pass remaining vinaigrette.

Vinaigrette:

2/3 c lime juice (5-6 limes)
½ c apple cider vinegar
2/3 c fresh cilantro leaves
1-2 T minced garlic
1-2 t Tabasco-type sauce
1 T ground cumin
½ t salt
¼ c vegetable oil

Combine all ingredients but oil in blender. Whirl until smooth. With blender running, slowly add oil. Refrigerate until ready to use.