Fresh Mozzarella, Corn and Tomato Salad


Fresh Mozzarella, Corn and Tomato Salad

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White bowl filled with corn, mozzarella cubes, halved tomatoes, and spinach leaves

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2.77 out of 5 stars
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13 ratings

Recipe Data


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Servings and Ingredients

Serves 6
3 c. Hy-Vee Select frozen shoepeg corn, thawed
2 c. red or yellow grape tomatoes, halved
1 bunch(es) green onions, thinly sliced
8 oz. BelGioioso fresh mozzarella, cut into small cubes
⅓ c. bottled light balsamic or red wine vinaigrette
Salt and freshly ground black pepper, to taste
6 large Bibb lettuce leaves
¼ c. sliced fresh basil leaves


  1. In medium bowl combine corn, tomatoes, green onions and mozzarella. Pour vinaigrette over mixture and toss to coat. Season with salt and freshly ground black pepper to taste. Cover and let stand 15 minutes.
  2. Place Bibb lettuce leaves in 6 serving bowls. Divide salad evenly among serving bowls and sprinkle with basil.

Nutrition facts


258 Calories per serving

Amounts Per Serving

  • Total Fat: 12g
  • Cholesterol: 27mg
  • Sodium: 172mg
  • Total Carbohydrates: 30g
  • Protein: 11g

Recipe Source:

Try-Foods International.