Garden Corn And Tomato Salad Recipe
Servings: 8
Ingredients
- 5 x ears corn
- 2 lb tomatoes diced
- 1 1/2 c. sliced green onions
- 1 c. minced celery
- 1/4 c. minced fresh basil
- 1/4 c. rice vinegar
- 1 tsp salt Lettuce leaves for serving
Directions
- Bring a large pot of water to a boil. Add in the corn and cook 3 min. Remove the corn from the pot and plunge into cool water to cover.
- Drain the corn, then slice the kernels from the cobs: Place each cob, stem-end down, on the counter and, with a sharp knife, cut down on the cob. You'll have about 4 c. of corn.
- Combine the corn, tomatoes, green onions, celery and basil in a large bowl. Add in the vinegar and salt. Stir to proportionately mix the ingredients.
- Spoon into a lettuce-lined bowl and serve.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 8 servings | |
| Calories 45 | |
| Calories from Fat 4 | 9% |
| Total Fat 0.5g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 385mg | 11% |
| Total Carbs 9.63g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.02g | 3% |
| Protein 1.98g | 3% |
