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Lilly’s Table

 
 
Black Bean & Corn Salad
© Lillys-Table.com Photo of Fire & Ice Cherry Tomatoes
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Fire & Ice Cherry Tomatoes

from Fire + Ice Tomatoes, Black Bean + Corn Salad with Watermelon Salad, the Week of August 28, 2016.
View the previous recipe for this meal.

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.

Ingredients

  • ½ cup white wine vinegar
  • ⅓ cup water
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes, more or less, depending on your love of spiciness
  • 3 cups cherry tomato
  • ½ red onion, small chunks

Serving Size: 2 People

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Preparation Instructions

Bring the vinegar, water, celery seeds, salt and red pepper flakes up to a boil. Let it rapidly boil for 1 minute.

Slice any large cherry or pear tomatoes, otherwise leave them whole.

In a heat safe bowl (put the plastic away, metal is best for this recipe), toss together the cherry tomatoes and red onion.

Pour the hot & spicy vinegar over the top. Fold gently. Place in the fridge to cool down. As soon as it is cool, serve.