Corn and Tomato Salad
Serves 4
Time 15 min
Perfectly sweet, peak-of-season corn is essential for this recipe. Red onion and green pepper add tangy acidity to balance the sweet tomatoes and corn.
Special Diets:
Ingredients
- 6 ears corn, shucked, kernels cut from the cob
- 2 Roma tomatoes, seeded and chopped
- 1/4 small red onion, finely choppedthinly sliced
- 1 green bell pepper, chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 cup loosely packed fresh cilantro
- Juice of 1 lemon
- Juice of 1 lime
- 1 clove garlic
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Method
In a large serving bowl, combine the corn, tomatoes, onion and green bell pepper.
In a blender, purée olive oil, cilantro, lemon and lime juice, and garlic.
Add salt and pepper to taste.
Toss olive oil-cilantro mixture with vegetables to combine well.
Taste and adjust seasoning before serving.
Nutritional Info:
Per serving: 200 calories (80 from fat), 9g total fat, 1.5g saturated fat, 0mg cholesterol, 320mg sodium, 32g carbohydrates (5g dietary fiber, 7g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 6 ears corn, shucked, kernels cut from the cob
- 2 Roma tomatoes, seeded and chopped
- 1/4 small red onion, finely choppedthinly sliced
- 1 green bell pepper, chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 cup loosely packed fresh cilantro
- Juice of 1 lemon
- Juice of 1 lime
- 1 clove garlic
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper