Corn, Tomato & Basil Salad
Recipe: #2220
November 08, 2011
Categories: Salads, Vegetable Salad, Side Dishes, Tomato, Corn, Gluten-Free, Heart Healthy Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"This is an amazingly refreshing salad. I would never have tried this recipe on my own. My brother in law made it and it is delicious. I used fresh corn, tomatoes and basil, but I would sub any of them for frozen or canned except the basil keep it fresh. Granted subbing for frozen or canned will not get a mmmmmmmmm from those that try it, but still tastey. Cook time is marinating time."
Ingredients
Nutritional
- Serving Size: 1 (311.2 g)
- Calories 213.1
- Total Fat - 10.1 g
- Saturated Fat - 1.4 g
- Cholesterol - 0 mg
- Sodium - 381.8 mg
- Total Carbohydrate - 28.8 g
- Dietary Fiber - 5.8 g
- Sugars - 3.1 g
- Protein - 5.5 g
- Calcium - 34.9 mg
- Iron - 1.3 mg
- Vitamin C - 22.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix seasoned rice vinegar, olive oil and packed chopped basil in a medium sized bowl.
Step 2
Add corn that has been cut off the cob, onions if using and tomatoes.
Step 3
Salt and pepper to taste.
Step 4
Let sit atleast 4 hours overnight is best, the longer it sits the better it gets.
Tips
No special items needed.