Recipe
Author
Hy-Vee Seasons Magazine
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Description
The secret to a really great salad can be summed up in two words: fresh herbs. For this one, we used fresh mint to bring out the flavors, but fresh basil would also work well.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 4 fresh ears of corn or 2 cups frozen Hy-Vee whole kernel corn, thawed | ||
| 2 tbsp. fresh lime juice | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| 2 tbsp. snipped fresh mint | ||
| ½ tsp. Hy-Vee granulated sugar | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. white pepper | ||
| 1 small red onion, quartered and thinly sliced | ||
| 1 pt. grape tomatoes | ||
| 1 c. chopped cucumber | ||
| ½ fresh jalapeno pepper, seeded and finely chopped* |
Directions
- If using fresh corn, cut the kernels off the cobs. Cook fresh corn, covered, in small amount of boiling salted water 4 minutes or until tender. Drain. Cool slightly.
- Meanwhile, for dressing, combine lime juice, olive oil, mint, sugar, salt and white pepper in a small bowl; set aside.
- Stir together cooked fresh corn or thawed frozen corn, onion, tomatoes, cucumber and jalapeno pepper in large bowl. Add dressing; stir to coat.
- Cover and chill at least 2 hours or up to 24 hours.
- *Note: Protect your hands with plastic gloves while handling fresh jalapeno pepper.
Nutrition facts
Servings
100 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 200mg
- Total Carbohydrates: 13g
- Protein: 2g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 20%
0%
Iron 2%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Summer 2010.