Thread: Salads
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Old September 18, 2012   #64
Zana
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Join Date: Jan 2007
Location: Southwestern Ontario, Canada
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Cherry Tomato Corn Salad Recipe

In the summer, use fresh sweet corn off the cob. Saute the corn for 5 minutes in a skillet before adding it to the salad.


Prep/Total Time: 15 min.
Yield: 6 Servings

Ingredients
1/4 cup minced fresh basil
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup chopped seeded peeled cucumber

Directions
• In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well.
• In a large bowl, combine the corn, tomatoes and cucumber.
• Drizzle with dressing; toss to coat.
• Refrigerate until serving.

Yield: 6 servings.

Nutritional Analysis: 2/3 cup equals 125 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 302 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g
protein.

Originally published as Cherry Tomato Corn Salad in Weeknight Cooking Made
Easy Annual 2005, p283
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