Corn And Tomato Salad With Olives Recipe
Servings: 2
Ingredients
- 3/4 c. corn kernels preferably roasted
- 2 x ripe roma tomatoes minced
- 1/4 c. diced red onion
- 1 x green onion diced (1-2)
- 2 Tbsp. diced kalamata olives liquid removed
- 2 Tbsp. diced red bell pepper
- 2 Tbsp. diced green bell pepper
- 1 Tbsp. chopped jalapeno
- 2 x cloves garlic chopped
- 1/2 tsp lemon thyme leaves (scant measure) salt and pepper to taste
- 1/8 c. freshly grated parmesan cheese
- 1 1/2 Tbsp. extra virgin extra virgin olive oil
- 1/2 Tbsp. mirin wine vinegar
Directions
- 1. Combine the ingredients in a bowl. Allow to "age" in the refrigerator for 1 to 2 hrs; stir occasionally and adjust seasonings.
- Serve as a relish or possibly side dish for grilled chicken or possibly fish; as a relish for fresh tomato and basil soup; as a relish for quesadillas; serve as a salad in lettuce c..
- NOTES : The olives don't dominate this salad. When liquid removed well, they complement the other vegetables and balance the garlic. The sweeter mirin vinegar is the right touch here: it balances the salty. In our test it was a very good accompaniment for a grilled chipotle rubbed chicken breast fillet.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 2 servings | |
| Calories 154 | |
| Calories from Fat 114 | 74% |
| Total Fat 12.93g | 16% |
| Saturated Fat 2.62g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 177mg | 7% |
| Potassium 237mg | 7% |
| Total Carbs 7.21g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.57g | 2% |
| Protein 3.65g | 6% |
