2 cups boiled or grilled corn kernals (cooled)
1 1/2 cups chopped red cabbage
1 cup halved cherry or grape tomatoes*
1 cup chopped red onion
1 bunch scallions, diced (green and white parts)
1/4 cup white wine vinegar
1/3 cup olive oil
1/4 teaspoon Scotch Bonnet hot sauce**
juice of 2 limes
*I used a combination of heirloom Yellow Pear and (red) Juliet tomatoes from my own garden.
**I used Miss Hatties Yellow Hot Sauce.
In a small bowl, whisk together all of the dressing ingredients. Set aside. In a large bowl, toss together all of the salad ingredients. Drizzle with dressing then toss to coat. Refrigerate for 15 minutes before serving.