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Corn, Basil and Tomato Salad #SlaveFreeTomatoes~

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My sweet friend, Cassie, of Bake Your Day, has a huge heart and generous spirit. I was intrigued when I saw she was hosting a #tomato love month on her blog to increase awareness of poor treatment of workers on some US tomato farms. I knew I’d like to participate in some way. Soon after reading her post, I was contacted about an event created by The Giving Table to support to International Justice Mission’s summer campaign, Recipe for Change. Today, many food bloggers will be posting recipes using slave-free tomatoes in support of this mission.



A dear foodie friend served this salad at her 4th of July bash and was immediately asked for the recipe. She was generous enough to share with me, too. The best of our summer’s harvest is highlighted in this simple salad. Buy quality corn and tomatoes from a source known to treat their workers with dignity. You will love this delightfully delicious dish.


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Corn, Basil and Tomato Salad

Ingredients

Slightly adapted from the Bon Appétit Test Kitchen

  • 6 ears of fresh sweet corn, silk and husks removed
  • 1/2 cup thinly sliced red onions
  • 2 garden or heirloom tomatoes*, chopped
  • 1/2 cup fresh basil, chopped if leaves are large
  • 3 tablespoons olive oil
  • 2 1/23 tablespoons fresh lime juice
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper, to taste

Instructions

  1. Blanch or steam corn for 3-4 minutes. Cool and cut corn from cobs into mixing bowl.
  2. Soak red onion in ice water for a couple minutes to remove the sharp taste. Drain and add to corn. Add tomatoes, basil, and thyme. Toss with olive oil, then add 2 1/2 tablespoons lime juice, salt and pepper to taste. Taste and adjust seasonings and add more lime juice if needed.
  3. Serve at room temperature.

Yield: Serves 4-6.

Total time: 30 minutes

*Encourage the purchase of slave-free tomatoes from your local farmers’ markets, CSA boxes, Trader Joes and Whole Foods.


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