Caramelized Corn and Tomato Salad

1 T canola oil
1 onion, chopped
1 or 2 cloves garlic, minced (I used one cube of Trader Joe’s frozen Garlic)
½ t ground cumin (may have been 1 t)
Fresh or dried cilantro to taste
1 bag frozen corn, thawed or equivalent fresh
½ to ¾ pint cherry tomatoes, rinsed, hulled, and halved
1 cucumber, rinsed and quartered
1 green pepper, rinsed, seeded, and chopped
Splash red wine vinegar
Salt and pepper to taste

Heat oil in pan, add onion and garlic. Saute until starting to caramelize. Add corn and cook, stirring occasionally, until slightly caramelized. Add cilantro and cumin close to the end of cooking time. Let cool.

While cooling, slice up tomato, cucumber, and green pepper. Add salt and pepper to taste and red wine vinegar. Toss in cooled corn mixture. Serve immediately or place in refrigerator for later.

Delicious as a leftover.

Pts. are around 15 for the entire batch, so divide by # of servings you want (a standard bag of corn is around 6 servings - 12 pts. and 3 for the oil).

This is core, if you are following Core.