Tomato and Corn Salad with Jalapeño-Lime Dressing

MAKES 4 SERVINGS

Pantry Essential: NATURAL SWEETENER

During the summer, I try to figure out as many ways as possible to eat tomatoes and corn together. This salad is one of my favorite ways to do that. It’s really fresh and light, but has a nice kick from the jalapeño and lime. The oil is optional—I tend to like the veggies just as they are, but for some people, the oil adds another layer of richness. If you’re going to use it, I highly recommend using a good-quality olive oil (see more information on how to find one).

½ large jalapeño, seeded and chopped (about 2 tablespoons)

¼ cup fresh lime juice

½ teaspoon raw honey (or maple syrup if you don’t do honey)

2 teaspoons olive oil (optional)

Sea salt

Kernels from 3 large ears boiled or grilled corn

1 pint cherry or grape tomatoes, cut in half

5–7 large basil leaves, torn

In a small bowl, mix together the jalapeño, lime juice, honey, oil (if you’re using it), and a pinch of salt. Let the dressing rest for 5 minutes.

In a large bowl, combine the corn, tomatoes, and basil.

Pour the dressing over the salad and toss it all together. Serve.