I had some leftover Sauteed Corn and Onions but not enough to eat by itself, so I created this quick salad.
I grew up eating canned corn… I will out my mom and confess that when we were growing up, salad was many times opening up a can of corn or a can of string green beans. I loved them, but now I know better. One of my former secret indulgences were white rice with tuna, ketchup and corn. Mmmm!!! My grandpa used to call this – Arroz Pio Pio.
No need to heat up the corn, just take the chill off from the fridge and it’s good to go.
QUICK LETTUCE, TOMATO and CORN SALAD
Romaine Lettuce Tomato left over Sauteed Corn and Onions Extra-virgin olive oil the juice of 1/2 a lemon Garlic salt
Place the lettuce, tomatoes and corn in a salad bowl.
Drizzle olive oil, lemon juice and garlic salt.
Toss together and serve.