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Prep
Difficulty
Easy
Time
Estimate
45 mins
Prepare the corn on the cob. Toss together all of the ingredients for the Fire + Ice Tomatoes. Toss the Black Bean + Corn Salad together. Chop up the watermelon last and finish that salad. All of them can be made ahead. Skip the cheese in the watermelon salad to make this vegan/dairy-free.
These cherry tomatoes first hit your tongue with a bright, vinegary spiciness and as you bite down these flavors meld with the candy sweetness of the tomatoes. Adjust the red pepper flakes as you like to avoid too much spice or more for extra heat. The red onions become one with the sauce, making them taste less like their astringent selves and more marinated & spicy. This salad does well marinating in the fridge until you are ready to enjoy it.
A simple summer salad that can be a complete meal for lunch and is easy to take on the go. Fresh leftover grilled corn makes this dish even better. Most any vegetables that are available and tasty raw will dice up nicely in this salad.
This simple salad is a bit of a show stopper, combining tangy, bright flavors with salty feta or cojita cheese. If you want to make this dairy-free try toasted pine nuts or sliced almonds instead. We use basil, but bitter arugula or mint would work nicely instead.
