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.
Forgive the slightly cheesy name but this is sunshine in salad form: crisp, light and hot. While I periodically enjoy a traditional leafy salad, I find salads like these to be a bit more fun to make and eat. The trick is to balance all of the flavors and textures: sweet tomatoes, crisp red onion and cabbage, spicy dressing. Picking vegetables of different colors results in a salad that is as visually arresting as it is tasty.