Corn and Tomato Salad
This corn and tomato salad recipe has become a fast favorite and is made in just 20 minutes. It's the perfect light and refreshing dish to whip up all summer long!
Ingredients
- 4 ears cooked corn , about 2 1/2 cups
- ¼ cup chopped red onion
- 1-2 cups cherry tomatoes , sliced in half
- ¼ cup fresh basil leaves , julienned
- 2 Tablespoons apple cider vinegar , or red wine vinegar
- 2 Tablespoons olive oil
- ¼ teaspoon salt (more to taste)
- ⅛ teaspoon pepper (more to taste)
Instructions
- Cut kernels from corn and place in a large bowl.
- Add the tomatoes, onion, and basil to the bowl. Pour the vinegar and olive oil over the top. Season with salt and pepper and stir until combined. Add more to taste.
- Cover and refrigerate for at least 10 minutes before serving.
Notes
Cooking corn: My favorite way to cook my corn is on the grill. Simply place corn on the grill and cook for 10-15 minutes, turning occasionally.
Quick tip for cooking corn in the microwave: Place a wet paper towel around the corn and cook in the microwave for 5-7 minutes.
Nutrition
Calories: 99kcal, Carbohydrates: 12g, Protein: 2g, Fat: 5g, Sodium: 100mg, Potassium: 175mg, Fiber: 1g, Sugar: 3g, Vitamin A: 310IU, Vitamin C: 9.2mg, Calcium: 5mg, Iron: 0.4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
