Simple Corn and Tomato Salad with Agave Citrus Dressing

My favorite produce season is spring. Some of my favorite fruits and vegetables during this season are artichokes, asparagus, corn, fennel, limes, mangos and oranges. I love all of these items because they are all unique in flavor and texture, and pair perfectly with one another.

I typically make a lot more raw dishes during the spring and summer months because the ingredients taste much better. This salad is the perfect dish during a warm evening. It is both crisp and refreshing, and is naturally sweet. This salad is also ridiculously easy to make and stays fresh for a couple of days!

Here is how I did it:

Corn and Tomato Salad with Agave Citrus Dressing

Corn and Tomato Salad:

- 5 ears of corn

- 3 lbs tomatoes

- 1/2 medium red onion

- 1 tbs chopped chives

Agave citrus dressing:

- 3 tbs olive oil

- 1 tbs agave syrup 

- 2 tbs lemon

- Salt and pepper to taste

Boil the five ears of corn until cooked. Set aside to cool. Once cooled, cut off the corn from the cob and place in a large bowl. Cut the tomatoes in quarters and add to the corn. Finely slice half of a red onion, length wise, and add along with the chives to the corn and tomato salad. Incorporate all of the ingredients for the dressing in with the salad and mix. Serve cold. 

I served this salad along with balsamic grilled chicken. This salad would also be delicious with a grain or a nice piece of fish. (If you want to splurge a little, add some goat cheese to the salad). Enjoy! 

Anne