Spinach, Tomato, and Corn Salad

Adapted from Essentials of Healthful Cooking from Williams-Sonoma

herb salad-018
I’m a bit behind the times with this one, since we made it around Labor Day for a party, and most of the veggies are out of season now.  However, it was quite well received, so in about 8 months, it will be an awesome recipe to use.  Yay timeliness!  Plus, if you’re a super chopper, it won’t take too long to prepare, although if you’re a bit more deliberate like me, it may take a bit of time to get everything cut up.

2 ears’ worth of corn kernels
1 large tomato, chopped
1 medium cucumber, chopped
1 medium onion (red or sweet is preferable), chopped
A handful each of fresh basil, mint, parsley, and dill, chopped
1 bag of spinach
1 clove garlic, chopped
1 tsp cumin
1/4 cup olive oil
2 tbsp red wine vinegar
1/2 tsp salt
Pepper to taste

1.  Combine the vegetables, herbs, and garlic in a large bowl.
2.  Toast the cumin for about 20 sec, then combine with the olive oil, vinegar, salt, and pepper to make the dressing.
3.  Dress the salad.