Fresh Corn & Tomato Salad
I keep this recipe around for a dozen or so good reasons, but chiefly because at the end of the season, I am kind of numb as to what to do with all of the corn and all of the tomatoes coming in.
Servings: 4 servings as a side dish
Ingredients
- 2 ears corn, grilled or raw, kernels cut from the cob
- 1 pint cherry or grape tomatoes, halved or larger varieties quartered
- ½ bunch fresh sweet or purple basil, stems removed, leaves chopped
- ½ small red onion, chopped small, about 1/2 cup
- 2 tablespoons quality olive oil
- 2 tablespoons freshly squeezed lime juice
- ½ teaspoon ground cumin
- salt and pepper to taste
Instructions
- Whisk together the 2 tablespoons of olive oil, the lime juice, cumin, and salt and pepper in a small bowl and set aside.
- Add the corn kernels to a large bowl, along with the tomatoes and the chopped onion and basil.
- Pour the lime vinaigrette over the vegetables and toss well to combine. Cover with plastic wrap and refrigerate any unused portions.
Nutrition
Serving: 1servings | Calories: 92kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 278mg | Fiber: 1g | Sugar: 4g | Vitamin A: 631IU | Vitamin C: 30mg | Calcium: 16mg | Iron: 1mg