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Fresh Corn Salad With Tomatoes And Basil

Fresh Corn Salad With Tomatoes And Basil
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Carb Control Cookbook. Recipe Credit: . Photo Credit: Kelly Campbell.
Summary
  • Prep time
    10 min
  • Cook time
    10 min
  • Servings
    4 Servings
  • Serving size
    3/4 cup
Quick & Easy Sides Vegan Vegetarian Veggie Rich Mexican/Southwestern
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3/4 cup
  • Amount per serving Calories 130

  • Total Fat 8g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 210mg
  • Total Carbohydrate 15g
    • Dietary Fiber 2g
    • Total Sugars 5g
  • Protein 3g
  • Potassium 280mg
  • Phosphorus 70mg

Choices/Exchanges: 1 Starch, 1 1/2 Fat

Quick & Easy Sides Vegan Vegetarian Veggie Rich Mexican/Southwestern
Ingredients

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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Directions

Directions

  1. 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.

  2. 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.

Reviews

Reviews

Write a Review
  • Recommended

    This was so good. It tasted fresh and summery. I did not use fresh corn and cut it off the cob, instead, I used Birdseye Steamfresh corn, I steamed it in the microwave then rinsed it under cold water. The acidic dressing was wonderful.