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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