Fresh Corn and Tomato Salad
This sweet and savory side dish combines the sweetness of corn with the acidity of fresh tomatoes and white vinegar.
Servings and Ingredients
|2||large tomatoes, diced, or 1 c. grape tomatoes, halved|
|1||small sweet onion, chopped|
|1||(0.75 oz) pkg Mariposa Farms basil, chopped (about 1/3 c. chopped)|
|2 tbsp.||Hy-Vee white vinegar|
|2 tbsp.||Hy-Vee Select olive oil|
|¼ tsp.||coarse sea salt|
|⅛ tsp.||ground pepper|
- In a large pot, boil corn in water for about 7 minutes. Remove corn and plunge into cold water. Cut corn off cob and set aside to cool completely.
- In a large bowl, combine cooled corn, tomatoes, onion and basil. Toss with vinegar and olive oil. Season with sea salt and pepper. Serve chilled or at room temperature.
140 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Sodium: 135mg
- Total Carbohydrates: 20g
- Protein: 3g
Vitamin A 15%
Vitamin C 30%
Hy-Vee Seasons Summer 2013.