Corn and Tomato Salad

This is my favorite corn and tomato salad recipe. I used my fresh tomatoes from the garden that my dad planted. Did I tell you he had over 800 tomato plants that he grew over the summer in a gazillion varieties and gave them all away . on one condition . You have to return the pot they grew in.

 

 

 

 Chop 1 cup of red onion

 

 

 

 chop about 1 cup green pepper

 

 

 

 Mix together 1/2 cup sour cream 1/2 cup mayonnaise, 1/3 apple cider vinegar, 1 1/2 teaspoon kosher salt, 1 1/2 teaspoon dried oregano, 1 teaspoon sugar, 1 teaspoon pepper, and 1/2 cup chopped fresh parsley

  mix it all up and set it aside

 

 mix in the onion and green pepper

 

 

add the sauce you made and stir this up 

 

 

 

slice up your tomatoes and add them in last and give it a stir

 

 serve. this is my favorite. yum

 

 

Recipe

 

 

1/2 cup sour cream

 

1/2 cup mayonnaise

 

1/3 cup apple cider vinegar

 

1 1/2 teaspoon dried oregano

 

1 teaspoon pepper

 

1 teaspoon sugar

 

1 1/2 teaspoon finely ground kosher salt

 

1/2 chopped fresh parsley

 

3 medium sized tomatoes cut in small quarters

 

3 (12 ounce) packages of frozen super sweet corn

 

1 cup red onion chopped

 

1 cup green bell pepper chopped

 

Preheat the oven to 400 degrees. Put the corn in a 9x13 pan and roast it for about 15 minutes and do not add water . stir it up every 5 minutes. let cool.our gonna roast it until its hot. Next,  add the chopped onion and bell pepper.  mix sour cream , mayonnaise, apple cider vinegar dried oregano , pepper , sugar, salt, and chopped fresh parsley in a bowl and add to the corn . gently stir in the tomatoes last. Refrigerate leftovers.

 

*Lower fat recipe

substitute with low- fat sour cream and greek yogurt.