This recipe is just bursting with color and flavor. Feel free to add in more summer harvests like zucchini to add more nutrition and texture to your salad!
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: About 10 servings
Ingredients:
- 8 ears of sweet corn, husks removed
- 1/2 cup finely chopped fresh basil
- 1 8.5-ounce jar sun-dried tomatoes packed in olive oil
- 4 ounces fresh baby spinach, stems removed
- 16 ounces cherry tomatoes
- 1 recipe Tofu Ricotta
- Salt and freshly ground pepper, to taste
Preparation:
1. Place the ears of corn in a pot big enough to fit, and fill with enough water to cover the ears by about 2 inches. Bring to a rolling boil and boil for 8-10 minutes, or until the corn is bright and soft. Drain the water through a colander and run the ears until cold water. Cut the corn from the cob, cutting as close to the cob as possible. Place all the corn in a large bowl. Toss with the remaining ingredients until evenly mixed, drizzling the oil from the sun-dried tomatoes over the salad as you mix. Chill for one hour before serving. Serve cold.
