Tomato an Corn Salad
Ingredients
Ingredients
- 8 medium ears sweet corn husked
- 1 large sweet red pepper chopped (optional)
- 2 cups cherry tomatoes halved
- 1 small red onion finely chopped
- 1/4 cup coarsely chopped fresh basil
Dressing
- ½ cup canola oil olive, or vegetable oil
- ¼ cup rice vinegar any vinegar or lime juice with a pinch of sugar
- 2 tbsp lime juice
- 1-¼ tsp salt
- ½ to 1 tsp hot pepper sauce or finely dice jalapeno peppers and add to the salad
- ½ tsp garlic powder
- ½ tsp grated lime zest
- ¼ tsp pepper
Instructions
- Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil.
- In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour. The longer you can refrigerate this recipe the better.
- Optional ingredients: Avocado and cucumber if you plan on eating it all that day. A can of white beans or black beans (drained), make a bit more of the dressing if you do this.If you don’t have the time to make a dressing, you can use ¾ cup of Italian salad dressing.
Notes
Amount per serving - 8
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calories 227
total fat 14.8g 19%
saturated fat 2.8g 14%
cholesterol 0mg 0%
sodium 294mg 13%
total carbohydrates 23.7g 9%
dietary fiber 3.2g 11%
total sugars 4.9g
protein 3.3g
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calcium 13mg 1%
iron 1mg 3%
potassium 322mg 7%
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calories 227
total fat 14.8g 19%
saturated fat 2.8g 14%
cholesterol 0mg 0%
sodium 294mg 13%
total carbohydrates 23.7g 9%
dietary fiber 3.2g 11%
total sugars 4.9g
protein 3.3g
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calcium 13mg 1%
iron 1mg 3%
potassium 322mg 7%
