Fresh Corn and Tomato Salad
Serves 5 (about 1 cup each).
All you need:
- 4 ears corn
- 2 large tomatoes, diced or 1 c. grape tomatoes, halved
- 1 small sweet onion, chopped
- 1 (0.75 ounce) package fresh basil, chopped (about 1/3 c.)
- 2 tbsp. white vinegar
- 2 tbsp. olive oil
- 1/4 tsp. coarse sea salt
- 1/8 tsp. ground pepper
All you do:
In a large pot, boil corn in water for about 7 minutes. Remove corn and plunge into cold water. Cut corn off cob and set aside to cool completely.
In large bowl, combine cooled corn, tomatoes, onion and basil. Toss with vinegar and olive oil. Season with sea salt and pepper. Serve chilled or at room temperature.
Source: Hy-Vee Seasons Summer 2013
Nutrition information per serving:
Calories 140; Carbohydrate 20 g; Dietary Fiber 3 g; Fat 7 g; Protein 3g; Saturated Fat 1 g; Sodium 135mg; Sugar 8 g; Trans fats 0 grams