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Fresh Corn Salad With Tomatoes And Basil
10 min prep time
10 min cook time
4servings
Recipe by
Nancy Hughes
Source
The Diabetes Carb Control Cookbook
Photo by
Kelly Campbell
How to Make Fresh Corn Salad With Tomatoes And Basil
This fresh summer salad is the perfect addition to your summer cookout, and you can pull it all together in just 20 minutes. You could also substitute 2 cups of frozen corn if you don’t have corn on the cob.
10 min prep time
10 min cook time
4servings
3/4 cup
Print Recipe >
Step-By-Step Instructions:
-
Bring water to a boil in a large saucepan over high heat. Add the corn, reduce heat to medium, and cook, covered, 8 minutes, or until tender-crisp when pierced with a fork. Drain in colander and run under cold water to cool quickly.
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Meanwhile, combine remaining ingredients in a medium bowl. Cut the corn off the cobb and add to the tomato mixture. Toss gently until well blended.
Nutrition facts
4 Servings
-
Serving Size
3/4 cup
- Amount per serving Calories 130
- % Daily value*
-
Total Fat
8g
10%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 300mg 13%
-
Total Carbohydrate
15g
5%
- Dietary Fiber 2g 7%
- Total Sugars 5g
- Added Sugars 0g 0%
- Protein 3g
- Potassium 270mg 6%
Ingredients
ears corn (silks and husks removed)
4 small
grape tomatoes (halved)
3/4 cup
fresh basil leaves (chopped)
2 tbsp
salt
1/2 tsp
Extra Virgin Olive Oil
2 tbsp
Apple Cider Vinegar
1 tbsp
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