Corn and Tomato Salad

Makes 4 servings

2 ears corn, grilled

1 pint cherry or grape tomatoes, halved

1 bunch Italian parsley, stems removed, leaves chopped

½ small red onion, chopped (about ½ cup)

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lime juice

½ teaspoon ground cumin

½ teaspoon salt

½ teaspoon freshly ground black pepper

Cut kernels from grilled corn and place in a bowl. Add tomatoes, parsley and onion. Stir to combine. In a small bowl, whisk together oil, lime juice, cumin, salt and pepper. Pour over salad and toss well. Serve immediately.

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