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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
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.
- 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
-
Total Fat
8g
- Saturated Fat 1g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 210mg
-
Total Carbohydrate
15g
- Dietary Fiber 2g
- Total Sugars 5g
- Protein 3g
- Potassium 280mg
- Phosphorous 70mg
Ingredients
small ears of corn (silks and husks removed)
4
grape tomatoes (halved)
3/4 cup
fresh basil leaves (chopped)
2 tbsp
salt
1/2 tsp
Extra Virgin Olive Oil
2 tbsp
cider vinegar
1 tbsp
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